Roasted Chicken with 44 Cloves of Garlic (Clay-Pot)

Directions

Soak top and bottom of 3 to ¼ quart (3.25 L) clay cooker in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper.

In large bowl mix olive oil, rosemary, savory, sage, and juice from the lemon. Add garlic cloves, carrots, potatoes. Stir until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker (leave room for the chicken in the middle).

Rub the chicken with the whole lemon halves and stuff them in the chicken cavity. Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the middle 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℉ (246℃) F. Bake until chicken is tender and juices run clear when thigh is pierced, about 1¼ hours.

Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.

Remove chicken and vegetables and drain pot juices in a small pot on the stove with a bit of cornstarch to thicken the gravy.

Carve chicken and drizzle with the gravy. Serve with the roasted vegetables.