Claypot Chicken with Roasted Veggies


This one-pot dish is delicious every time, extremely easy, and never fails to impress! The chicken is juicy and the veggies are full of roasted delight. Ever since my mom and Food Guru co-founder gifted me a Romertopf claypot, I have come back to this recipe time and time again. The greatest part about it is the ability to change up the spices and herbs to my liking. I hope you enjoy this recipe as all my friends and family have!


  • 3-4 LB whole organic chicken
  • 4-5 Garlic cloves
  • 1 small bag of mixed new potatoes
  • 1-2 large carrots peeled
  • ½ medium onion
  • 2-3 TB of olive oil
  • 2-3 tsp of sea salt
  • 1-2 tsp of ground pepper
  • 1-2 tsp of your choice of spices. Recommended: smoked paprika and chile or your favorite spice rub.
  • 3-4 sprigs of each Fresh thyme and fresh rosemary (or even mixed fresh herbs)
  • ½-1 lemon


  1. Before starting your recipe, make sure to soak the clay pot in cold water for 15-20 minutes then dump the water out.
  2. Pat dry the chicken and take out the insides.
  3. Place the whole chicken and chopped up veggies (onion, 3-4 whole garlic cloves, potatoes, carrots) surrounding the chicken. Make sure to chop the veggies to roughly a similar size.
  4. Pour olive oil over chicken and veggies.
  5. Rub the chicken with salt, cracked/ground pepper, and spices (chile and paprika). Crush one garlic clove and disperse on veggies and chicken.
  6. Chop up the fresh herbs (thyme and rosemary) and sprinkle ¼ of these around the chicken and on the veggies. Place the rest inside the chicken.
  7. Squeeze lemon over the chicken and place the squeezed lemon inside the chicken. 
  8. Place the pot top over the chicken and veggies and place in the oven cold, then heat the oven to 450 degrees Fahrenheit. 
  9. Cook for up to 55 minutes to 1:05 hour (depending on how big the chicken is), or until the chicken is cooked through at 165 degrees F. 
  10. Let chicken rest a few minutes before carving and serving with veggies on the side. Use the chicken juices to pour over chicken and veggies for more flavor. Add more salt, pepper, and a squeeze of lemon to your liking. 

BONUS #1 – Save and freeze the bones to make your own chicken broth later (recipe in the in the link below). 

BONUS #2 – How to use the leftover chicken? Here are some ideas from the Food Guru blog.

Categories: Blog, Recipes, Uncategorized

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