Römertopf-Roasted Chicken
and Root Vegetables
ACTIVE 25 MIN; TOTAL 2 HR 15 MIN
SERVES 4
This is the most delicious, juiciest roast
chicken we’ve ever made in the F&W
kitchen. The simply seasoned bird, nestled
in a bed of vegetables and topped with the
soaked, steam-creating Römertopf lid,
starts in a cold oven, which guarantees
slow-cooked flavor. Uncover the pot during
the last 20 minutes of cooking for extra-
crispy skin.
1 (3^1 / 2 -lb.) whole chicken
5 tsp. kosher salt, divided
2 tsp. black pepper, divided
1 medium shallot, peeled and halved
lengthwise
1 bunch thyme sprigs plus 2 tsp.
chopped fresh thyme leaves,
divided
4 small sweet potatoes, peeled and
cut lengthwise into quarters
(^3) / 4 lb. baby Yukon Gold potatoes,
halved
2 medium carrots, peeled and cut
into 1^1 / 2 -inch pieces
1 medium parsnip, peeled and cut
into 1^1 / 2 -inch pieces
4 garlic cloves, peeled
- Remove giblets from chicken; discard or
reserve for another use. Season chicken
all over with 4 teaspoons salt and 1^1 / 2 tea-
spoons pepper, making sure to season the
cavity. Stuff cavity with shallot and thyme
sprigs. Let stand at room temperature 30
minutes. Meanwhile, fill lid of a 4.1-quart
Römertopf clay baker with water; let stand
30 minutes to allow water to soak into lid. - Toss together sweet potatoes, Yukon
Gold potatoes, carrots, parsnip, garlic,
chopped thyme leaves, remaining 1 tea-
spoon salt, and remaining^1 / 2 teaspoon
pepper in bottom half of clay baker. Place
chicken on top of potato mixture, and
tuck wing tips under chicken. - Drain soaking water from lid. Cover
chicken with lid, and place in lower third of
a cold oven. Set oven temperature to
425°F, and bake until a thermometer
inserted into thickest portion of breast
registers 125°F, 45 to 55 minutes. Remove
lid, and continue baking at 425°F until a
thermometer inserted into thickest por-
tion of breast registers 155°F, 20 to 30
more minutes. Let rest 15 minutes before
carving. (Temperature will continue to
rise to 165°F as chicken rests.) Serve
chicken with vegetables.
WINE Full-bodied, oak-accented Napa
Chardonnay: 2017 Miner Family
RÖMERTOPF
The soaked lid of a
Römertopf creates
steam inside the vessel,
which heats slowly and
cooks evenly, producing
ultra-juicy meat and con-
centrated vegetables. It’s
like baking in a salt crust
without the mess.
BRING IT HOME: Römer-
topf Modern Series ($8 5,
restonlloyd.com)Römertopf-Roasted Chicken
and Root VegetablesChatti (Indian curry pot),
typical of Kerala, India