Römertopf-Roasted Chicken and Root Vegetables

Name: Römertopf-Roasted Chicken and Root Vegetables
Total time: 135 min
Ingredients: 1 (3 1/2-pounds) whole chicken; 5 teaspoons kosher salt, divided; 2 teaspoons black pepper, divided; 2 teaspoons black pepper, divided; 1 medium shallot, peeled and halved lengthwise; 1 bunch thyme sprigs plus 2 teaspoons chopped fresh thyme leaves, divided; 4 small sweet potatoes, peeled and cut lengthwise into quarters; 3/4 pounds 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

4.6

(5)

8 Reviews

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.

By Mary-Frances Heck

and Paige Grandjean

Updated on March 1, 2020

Romertopf Roasted Chicken and Root Vegetables Recipe — Photo: Victor Protasio

Active Time:

25 mins

Total Time:

2 hrs 15 mins

Yield:

4

Ingredients

1 (3 1/2-pounds) whole chicken
5 teaspoons kosher salt, divided
2 teaspoons black pepper, divided
2 teaspoons black pepper, divided
1 medium shallot, peeled and halved lengthwise
1 bunch thyme sprigs plus 2 teaspoons chopped fresh thyme leaves, divided
4 small sweet potatoes, peeled and cut lengthwise into quarters
3/4 pounds 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

Directions

Remove giblets from chicken; discard or reserve for another use. Season chicken all over with 4 teaspoons salt and 11/2 teaspoons 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 teaspoon 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 portion 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.

Suggested Pairing

Full-bodied, oak-accented Napa Chardonnay.