Herb-Infused Clay Oven Chicken Supreme
Experience the unique flavors of clay oven cooking with this Herb-Infused Clay Oven Chicken Supreme. This recipe transforms a whole chicken into a succulent masterpiece, boasting a beautifully golden-brown and ultra-crisp skin. The use of a clay pot not only enhances moisture retention but also infuses the chicken with aromatic flavors from fresh lemons and dried tarragon. Perfect for family gatherings or special occasions, this dish is sure to impress your guests and become a beloved staple in your kitchen.
6
Servings
N/A
Calories
3
Ingredients
Ingredients
whole chicken
3 1/2-4 lb (cleaned and patted dry)
lemon
1 (quartered)
dried tarragon
1 teaspoon (for seasoning)
Instructions
1
Begin by soaking your clay oven pot in water for 10 to 15 minutes to ensure proper heat retention and moisture during cooking.
2
Preheat your oven to 450°F (232°C) while you prepare the chicken.
3
Remove the soaked clay pot from the water and place the cleaned chicken inside it, breast side up.
4
Stuff the quartered lemon into the cavity of the chicken, allowing its juices to enhance the flavor while cooking.
5
Tuck the wings beneath the chicken and, if desired, tie the legs together with kitchen string for an elegant presentation.
6
Sprinkle the dried tarragon generously over the chicken, ensuring even coverage for infused flavor and aroma.
7
Cover the clay pot with its lid and place it in a cold oven (do not preheat the pot).
8
Turn your oven to 450°F (232°C) and bake the chicken for 1 hour. After that, remove the lid and continue baking for an additional 15 minutes, or until the internal temperature reads 180°F (82°C) when tested in the thickest part of the thigh.
9
Once cooked, remove the chicken from the oven and allow it to rest for a few minutes before carving.
10
Serve and enjoy the succulent flavor and crispy skin of your clay oven-roasted chicken!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Clay Oven Chicken Supreme?
It is a succulent whole chicken recipe cooked in a clay oven pot that features a golden-brown, crispy skin and is infused with the aromatic flavors of lemon and dried tarragon.
How many people does this chicken recipe serve?
This recipe is designed to provide approximately 6 servings.
What are the main benefits of using a clay pot for cooking chicken?
Using a clay pot enhances moisture retention while simultaneously helping to produce an ultra-crisp skin.
How long should the clay oven pot be soaked before use?
The clay pot should be soaked in water for 10 to 15 minutes to ensure proper moisture and heat retention during the baking process.
What temperature should the oven be set to?
The oven should be set to 450 degrees Fahrenheit (232 degrees Celsius).
Do I need to preheat the clay pot?
No, the clay pot should be placed in a cold oven rather than being preheated to avoid temperature shock.
What weight of chicken is recommended for this recipe?
A whole chicken weighing between 3.5 and 4 pounds is recommended.
How should the chicken be prepared before cooking?
The chicken should be cleaned and patted dry before you begin the stuffing and seasoning process.
What position should the chicken be in the clay pot?
The chicken should be placed inside the clay pot breast side up.
How is the lemon used in this recipe?
One whole lemon is quartered and stuffed into the cavity of the chicken to enhance flavor through its juices.
Should the chicken wings be tucked?
Yes, you should tuck the wings beneath the chicken for a more even cook and better presentation.
Is it necessary to tie the chicken legs?
While optional, tying the legs together with kitchen string is recommended for an elegant presentation.
What herb provides the primary seasoning?
Dried tarragon is the primary herb used to season and infuse the chicken with aroma.
How much dried tarragon should I use?
The recipe calls for 1 teaspoon of dried tarragon sprinkled generously over the chicken.
How long does the chicken bake with the lid on?
The chicken is baked with the lid on for a total of 1 hour.
How long do you bake the chicken after removing the lid?
After the initial hour, the lid is removed and the chicken is baked for an additional 15 minutes.
What is the target internal temperature for the chicken?
The chicken is done when the internal temperature reaches 180 degrees Fahrenheit (82 degrees Celsius).
Where is the best place to check the chicken's temperature?
You should test the temperature in the thickest part of the chicken's thigh.
Why should the chicken rest after cooking?
Allowing the chicken to rest for a few minutes before carving helps the juices redistribute, ensuring a succulent meal.
What gives the chicken its crispy skin?
The high-heat clay oven environment followed by 15 minutes of uncovered baking creates a beautifully crisp skin.
Can I use fresh tarragon instead of dried?
While the recipe specifies dried tarragon for seasoning, you could use fresh, though dried often provides a more concentrated flavor for this method.
Is this recipe suitable for family gatherings?
Yes, it is considered a perfect dish for family gatherings or special occasions.
Does the recipe require many ingredients?
No, this recipe is quite simple, requiring only 3 main ingredients: a whole chicken, a lemon, and dried tarragon.
What flavor profile does the tarragon provide?
Tarragon provides a unique, slightly licorice-like herbal aroma that pairs perfectly with the lemon.
What is the total time the chicken stays in the oven?
The chicken stays in the oven for a total of approximately 1 hour and 15 minutes.
Is a clay oven pot different from a standard Dutch oven?
Yes, a clay oven pot is porous and requires soaking in water, which creates a unique steaming and roasting environment compared to cast iron.
Do you need to add water to the pot while cooking?
No, you do not add water to the pot; the moisture comes from the soaked clay and the chicken's own juices.
Can I leave the lid off the entire time?
No, the lid should stay on for the first hour to retain moisture and properly steam-roast the chicken before crisping the skin.
Should the lemon be peeled before quartering?
No, the lemon should be quartered with the peel on to provide the best aromatic infusion.
What makes the chicken moisture retention so high?
The soaked clay pot releases steam during the cooking process, which prevents the chicken from drying out at high temperatures.