Directions:
- Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
- Line bottom and sides of cooker with parchment paper.
- Combine olive oil, garlic and herbs in cooker.
- Rinse and pat dry chicken reserving neck and giblets for other use.
- Place chicken over garlic mixture.
- Drizzle with lemon juice.
- Sprinkle with salt and pepper.
- Place covered cooker in COLD oven.
- Set oven at 475 degrees F.
- Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
- Remove cover; bake until chicken is crisp and brown.
- 5 to 10 minutes.
- Carve chicken and spoon cooking liquid over chicken.
- Serve with garlic and french bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 802.99 Kcal (3362 kJ) | ||
| Calories from fat | 398.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.31g | 68% | |
|---|---|---|---|
| Sodium | 1288.39mg | 54% | |
| Potassium | 1047.48mg | 22% | |
| Total Carbs | 35.76g | 12% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 13.29g | 53% | |
| Protein | 68.67g | 137% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 13.3mg | 74% | |
| Calcium | 172.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 231.94 Kcal (971 kJ) | ||
| Calories from fat | 115.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 68% | |
|---|---|---|---|
| Sodium | 372.14mg | 54% | |
| Potassium | 302.56mg | 22% | |
| Total Carbs | 10.33g | 12% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 3.84g | 53% | |
| Protein | 19.83g | 137% | |
| Vitamin C | 2.1mg | 12% | |
| Iron | 3.8mg | 74% | |
| Calcium | 50mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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