This was requested by my daughter, back for the Christmas holidays, before she heads back to cooking for herself.
Römertopf is actually a brand of claypot which originates from Germany. As such, this chicken is baked or roasted in a claypot. Makes for a nice & juicy meal without too much cleaning up.
1 big chicken (to serve 4)
1 onion, peeled and halved (or use peeled small onions)
butternut squash, medium size
salt (about 1-1/2 teaspoons)
black pepper (about 1/2 teaspoon)
garlic granules (about 1 teaspoon)(optional)
- Place the claypot base & lid on a counter. Fill with water until about 3/4 full. If you are using your claypot for the first time, please soak for at least 25-30 minutes. If not, a soak of about 10-15 minutes will do. This will prevent the pot from cracking during baking.
- Remove the head/neck & legs of the chicken. If you are living in S.E.Asia, most chickens are sold intact. You can request the butcher (if there is one in the supermarket) to assist in removing them.
- Wash & dry the chicken.
- Empty the water from the claypot base after it has soaked for about 10-15 minutes.
- Place the ‘dried’ chicken into the base. Now to season.
- Season the whole chicken with salt, pepper & garlic granules (if using) inside out. This means you need to put some seasoning in the cavity of the chicken.
- Place a small bunch of thyme, a sprig of rosemary into the cavity of the chicken. Sprinkle some on the top of the chicken, breast facing up.
- Place washed potatoes, peeled carrots, chunks (big) of butternut squash into the claypot base with the chicken.
- Add the onion or small onions into the cavity of the chicken.
- Drizzle some olive oil over the top of the chicken & vegetables.
- Cover with the lid and place inside a cold oven.
- Bake for 2 hours on 210ºC (410ºF)
- Serve with French Beans, side