I received my clay pot as a gift. I’ll be honest and tell you that it sat, collecting dust, for a very long time. I mistakenly thought that it would be a chore to use. Finally, prompted by another article raving about this cooking method, I took the plunge. Ah, what a discovery! Now, close to 30 years later, my very dependable clay pot (yes, the same one) has produced many a succulent meal. Chicken cooked this way melts in your mouth. The combination of the lemons with the sweetness of the dates and the crunch of the almonds is one of my favorites. Don’t wait to use your clay pot!
Whole Roasted Chicken in Clay Pot with Almonds, Dates and Lemons
Ingredients
- 6-8 shallots, peeled and quartered
- ⅓ pound Barhi or Medjool dates, pitted
- 6 Meyer Lemons, quartered
- 2 cloves garlic, peeled and minced
- 1 (4- to 5-pound) chicken, or 2 (3-pound) chickens
- Juice of 1 orange
- 1 tablespoon honey
- ⅔ cup almonds, whole
- Coarse sea salt
- Black pepper
Instructions
- NOTE: Do not preheat oven. Place the rack in the middle of the oven.
- Soak a large unglazed clay pot (top and bottom) in water for 15 minutes; drain.
- Put the shallots, dates, lemons and garlic in the bottom of the clay pot. Rest the chicken, breast side down, on top of the lemons. Whisk together the honey and orange juice with a pinch of salt and 8–10 grinds of fresh black pepper and then pour over the chicken.
- Cover with the clay top and place the pot on the center rack of a cold oven.
- Set the oven to 450°F and cook for 45 minutes.
- Remove from the oven. Lift the lid cautiously, avoiding the steam. Turn the chicken breast side up. Add the almonds, replace the lid, and cook for an additional 40 minutes.
- Remove the clay pot from the oven and rest it on a wooden surface, cork trivet or folded kitchen towel. A cold surface may cause the clay pot to crack.
- Serve the chicken with the roasted lemons and dates. This is excellent served with sautéed greens.
