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Clay Pot (Römertopf) Chicken With Bell Peppers & Broccoli

Whether you’ve used a clay pot (such as a Römertopf) before, or if this is your first try at using one, this clay pot chicken with sweet bell peppers and broccoli is an easy recipe to pull off.

We’ll walk you through all the steps to ensure your clay pot baked chicken comes out perfectly! The best part is there is ‘almost’ no work to be done!

whole roasted chicken in a clay baker surrounded by bell peppers and broccoli

You may have read about the wonderful cooking attributes that a Römertopf or other similar clay baking dishes lend to the food that is prepared in them. If not you can read more about the history of clay bakers, why they work, how to use them in our guide: What is Clay Pot Cooking.

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Clay Pot Baked Chicken With Sweet Bell Peppers And Broccoli

Before we jump into the recipe, it goes without saying that you’ll need a clay pot such as a Römertopf or a EURITA CLAY ROASTER. You can purchase one online brand new, or check out second hand stores in your area. Sometimes you’ll get lucky and find a used one cheap!

The secret to properly using a clay baker to roast your chicken is to make sure it has been soaked in water for about 15 minutes before cooking with it. This ensures the clay can absorb enough moisture to properly cook all the food we’re going to place inside it.

a clay baker soaking in water

As the clay baker (and this is regardless of brand), is soaking follow the directions below to prepare your chicken and vegetables for cooking.

Ingredients

Make sure you have:

  • 1 whole 3-5lb chicken
  • 1 medium Spanish onion
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 small head of broccoli
  • 4 cloves garlic
  • 2 lb baby red potatoes
  • 1/2 white wine
  • 2-4 sprigs of fresh thyme
  • salt, pepper, and paprika

Instructions

-As mentioned above, the very first thing you should do is fully submerge your clay baker in cold water.

-Start preparing your food items by washing all the produce. Cut the baby red potatoes in half. Peel and roughly chop the Spanish onion and garlic cloves. Remove the bell pepper cores and seeds, then slice the pepper into finger-width sticks. Remove the broccoli stem, and cut the remaining broccoli into little florets.

Set the bell peppers and broccoli aside as they will be added later in the cooking process.

– Next wash the chicken and remove any neck or giblets that may be inside the body cavity. (Set these aside, or freeze them for later use in chicken stock.) Pat the chicken dry, and brush it with a splash of oil. Season the chicken with salt, pepper, and paprika.

-Remove the clay baker from the water, and place the roughly chopped garlic and Spanish onion, and white wine in the bottom of the pot. Place the halved baby red potatoes, and thyme sprigs around the outer edges. You can also place the neck and giblets here if you wish.

placing potatoes and onions in the clay baker with herbs

-Place the whole raw chicken on top of the chopped onion mixture. Season the veggies with salt, and pepper.

Raw chicken in the clay baker before cooking

– Place the clay baker cover on top of the clay baker base, and place the entire dish in the COLD oven on the middle rack. (If your oven heats with elements from above, place the clay baker closer to the bottom of the oven.)

Set the oven to 425F and then set a timer for 90 minutes. It is important to place the filled clay baker in a cold oven to prevent sudden temperature shock and breaking of the clay dish.

filled clay baker going into a cold oven

-After 90 minutes, check on the chicken by opening the oven, and gently removing the clay lid with oven gloves. Place it on a dishtowel to prevent damaging the clay or your counter! Remember it is very hot!

Mix the reserved bell peppers and broccoli florets in a bowl and toss with a little oil. Carefully place the bell pepper slices and broccoli florets around the chicken, making sure it is evenly distributed. Return the clay baker to the oven without the lid, and roast for 10-15 minutes. This will help crisp the chicken skin, and lightly broil the peppers and broccoli.

placing mixed bell pepper strips and broccoli florets around a cooked chicken in a clay baker

Once the chicken skin has crisped up, carefully remove the hot clay bake from the oven, and place it on a heat resistant cloth or pot holder.

The chicken and accompanying vegetables are now ready to serve!

What About All That Liquid In The Bottom?

Once the chicken has been cooked, you’ll notice a bunch of liquid that seems to have appeared out of nowhere in the bottom of the pot! This is a natural pan jus that seeps from the chicken and vegetables as it cooks.

It is absolutely jam-packed with flavor and makes a fantastic gravy! Just strain it out the liquid, and thicken it in a separate pot on the stove. You can find out how you could use various thickeners to make gravy with this liquid in this guide: How To Thicken Soups, Sauces, and More!

You can also use this liquid to make a wonderful chicken soup with any leftover chicken meat!

Clean Up

Once you’ve feasted on this delicious chicken, make sure you pack up any leftover in appropriate containers and refrigerate them.

The clay pot should then be scrubbed with a stiff bristle brush and hot water to remove any baked on bits. Stains, are ok, but you want to avoid using soap if possible to prevent the porous clay from absorbing it.

Can You Make This Recipe Without A Clay Pot?

Don’t have a clay pot at home, or ordered one but it hasn’t arrived yet? You can in theory still make this recipe at home! Simply follow any other roast chicken recipe for times and temperatures, and sub in the veggies listed above. Of course the chicken won’t be as tender and juicy though!

Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

whole roasted chicken in a clay baker surrounded by bell peppers and broccoli

Clay Pot Chicken With Bell Peppers & Broccoli

Chef Markus Mueller
A simple clay pot chicken recipe garnished with sweet bell peppers, broccoli, and served on top of baby red potatoes. This is a great one pot meal where everything is cooked in the same dish!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 55 mins
Course Entree
Cuisine German
Servings 4 people
Calories 643.4 kcal

Ingredients
  

  • 1 3-5lb whole chicken
  • 1 medium Spanish onion
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 small head of broccoli
  • 4 cloves garlic
  • 2 lb baby red potatoes
  • 1/2 cup white wine
  • 2-4 sprigs fresh thyme
  • 1 tbsp paprika
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

  • Fully submerge your clay baker in cold water and let it soak for 15 minutes.
    a clay baker soaking in water
  • Cut the baby red potatoes in half. Peel and roughly chop the Spanish onion and garlic cloves. Remove the bell pepper cores and seeds, then slice the pepper into finger-width sticks. Remove the broccoli stem, and cut the remaining broccoli into little florets. Set the bell peppers and broccoli aside as they will be added later in the cooking process.
    cutting vegetables on a wooden cutting board surrounded by various items
  • Wash the chicken and remove any neck or giblets that may be inside the body cavity. Pat the chicken dry, and brush it with a splash of oil. Season the chicken with salt, pepper, and paprika.
  • Remove the clay baker from the water, and place the roughly chopped garlic, Spanish onion, and white wine in the bottom of the pot. Place the halved baby red potatoes, and thyme sprigs around the outer edges of the pot. You can also place the neck and giblets here if you wish. Place the whole raw chicken on top of the chopped onion mixture. Season the potatoes with salt, and pepper.
    placing potatoes and onions in the clay baker with herbs
  • Cover the clay pot with the wet lid and place the entire dish in the COLD oven on the middle rack. Set the oven to 425F and then set a timer for 90 minutes.
    filled clay baker going into a cold oven
  • After 90 minutes, check on the chicken by opening the oven, and gently removing the clay lid with oven gloves. Place it on a dishtowel to prevent damaging the clay or your counter, remember it is very hot!
    checking the cooked chicken for done-ness
  • Mix the reserved bell peppers and broccoli florets in a bowl and toss with a little oil. Carefully place the bell pepper slices and broccoli florets around the chicken. Return the clay baker to the oven without the lid, and roast for 10-15 minutes.
    placing mixed bell pepper strips and broccoli florets around a cooked chicken in a clay baker
  • Once the chicken skin has crisped up and the bell pepper and broccoli is lightly broiled, carefully remove the hot clay bake from the oven. Place it on a heat resistant cloth or pot holder, and serve.
    whole roasted chicken in a clay baker surrounded by bell peppers and broccoli

Notes

-Always soak your clay pot in water for 15 minutes before using to ensure enough moisture is available to steam the contents.
-It is important to always place the filled clay baker in a COLD oven to prevent sudden temperature shock and breaking of the clay dish.
-After cooking strain the flavor packed broth from the clay pot and thicken it for the best gravy you’ll ever eat!
Keyword clay pot chicken, clay pot cooking, roemertopf chicken

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One Comment

  1. 5 stars
    The chicken tasted amazing! The ingredients complimented each other well and the clay pot chicken was so moist! Great recipe

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