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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!
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Entree
Cuisine German
Servings 4 people
Calories 643.4 kcal

Equipment

Römertopf Clay Pot

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
  • ½ cup white wine
  • 2-4 sprigs fresh thyme
  • 1 tablespoon 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 425°F 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!

Nutrition

Calories: 643.4kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword clay pot chicken, clay pot cooking, roemertopf chicken
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