Chicken in Roman Pot

5 from 5 votes
Prep Time 30 minutes
Cook Time 2 hours
Rest Time 10 minutes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 1250 g Roast Chicken
  • 1 Pc. Lemon organic
  • 6 Toes Garlic
  • 1 Pc. Onion
  • Sweet paprika
  • Salt pepper
  • 0,5 Glass White wine


  • Soak the Römertopf completely submerged for 30 minutes. Wash and dry the tap. Rub with salt, pepper and plenty of paprika. Wash the lemon and cut the peel all around with the knife. Peel the garlic and onion. Put three cloves of garlic inside the animal, followed by the lemon in one piece.
  • Take the Roman pot out of the water. Divide the onion and place in it. The cock with the breast down to it. The rest of the konblauch cloves too. Empty white wine with it - just enough that it covers the bottom of the Roman pot. Put the lid in the cold oven and cook at 180 ° C for 90 minutes.
  • Remove the lid after 90 minutes. Brush the tap with salt water and fry for another half an hour without the lid at the same temperature to get a crispy skin and a nice color. The last 5 minutes with the oven grill. Let rest for 10 minutes after the baking time.
  • The advantage of the Römertopf - besides cooking that is gentle on the aroma - is the fact that you do not have to be stingy with garlic - for fear of seeing everyone at a distance the next day. You have the full taste but not the exhalation. This prevents the cooking method in the clay pot.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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