(Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. This classic recipe includes vegetables for a meal in one pot. If you do not have a clay cooker, you can use a large covered Dutch oven and reduce the oven temperature to about 375 F.
Prep Time: 10 minutes
Cook Time: 1 hours, 15 minutes
Ingredients:
- 2 Tbsp olive oil
- 1/2 tsp dried rosemary leaves, crumbled
- 1/2 tsp dried thyme leaves
- 1/4 tsp crumbled sage leaves
- 2 Tbsp lemon juice
- 40 cloves garlic, whole, peeled (about 2 heads)
- 3 carrots, cut into 4-inch lengths, large ends halved lengthwise
- 6 baby new potatoes, scrubbed, skins on
- 1/2 pound pearl onions, blanched and peeled
- 1 whole large frying chicken (4 to 4-1/2 pounds)
- Salt and freshly ground black pepper
Preparation:
Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper.Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.
Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and pepper. Cover.
Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.). Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.
Carve chicken and drizzle with pot gravy. Serve with the whole garlic cloves, vegetables, and French bread.
Yield: 5 to 6 servings
