|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 18mg||91%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. Once you try it, you may end up adding even more garlic, because they are so delicious. 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.
2 tablespoons olive oil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon sage
2 tablespoons fresh lemon juice
40 cloves garlic, from about 2 to 3 heads, whole, peeled
3 carrots, cut into 4-inch lengths, large ends halved lengthwise
6 new potatoes, scrubbed, skins on
1/2 pound pearl onions, blanched and peeled
1 (4- to 4 1/2-pound) chicken, for frying
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Soak top and bottom of 3 1/4-quart/3.25-liter clay cooker in water for 30 minutes; drain. Line bottom and sides of the 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 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 cover.
Place in a cold oven and set the temperature to 475 F/250 C. Bake until chicken is tender and juices run clear when the 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.