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How to make roast chicken in a clay roaster

By using a clay roasting pan, the chicken and vegetables will retain their tenderness and juices.

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12 STEPS
 

WHAT YOU'LL NEED

STEP 1

Soak the lid

Fill your sink with water and soak the lid of the clay roaster for 15 minutes.

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STEP 2

Mix seasonings

Mix 3 tablespoons of olive oil with 2 teaspoons of paprika and 1 teaspoon of both salt and pepper.

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STEP 3

Toss vegetables with oil mixture

Drizzle 1 tablespoon of the oil mixture over 8 cups of chopped root vegetables, such as onions, potatoes, parsnips and sweet potatoes, and some fresh rosemary. Reserve the rest of the seasoning mixtures. Put the vegetables in the bottom of the clay roaster. Tuck a head garlic with the top cut off in with the vegetables.

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STEP 4

Pat chicken dry

Using paper towel, pat chicken dry.

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STEP 5

Rub chicken with oil

Rub 1 tablespoon of the seasoning mixture onto the chicken. Reserve the rest of the seasoning mixture.

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STEP 6

Place chicken in roaster

Put the seasoned chicken on top of the vegetables and put the lid on the roaster. 

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STEP 7

Put roaster in oven

Place the roaster in the cold oven and turn the oven to 400°F. Roast for 1 hour.

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STEP 8

Season brussels sprouts

Toss 2.5 cups of trimmed, halved Brussels sprouts with the remaining seasoning mixture.

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STEP 9

Add sprouts to roaster

Add the seasoned Brussels sprouts to the roaster and return to the oven for 30 more minutes, or until juices from the chicken run clear.

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STEP 10

Let meat rest

Remove roaster from oven and let it rest with the lid on for 10-15 minutes.

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STEP 11

Squeeze garlic and toss vegetables

Carefully transfer the chicken to a plate. Squeeze the roasted garlic onto the vegetables and toss them all together.

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STEP 12

Carve chicken and serve

Carve the chicken and arrange it on top of the roasted vegetables. Sprinkle with parsley and serve.

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