Nana Recipe Wednesday–Romertopf Chicken

Here’s my Nana in 1951.  That would make her 30 years old.  When Nana was 30, she already had four busy children and a husband with a new pediatrics practice.  I’m sure she was adept at getting dinner on the table without too much effort.

Enter the Romertopf Clay Baker.  You can just put all the stuff in it and forget about it for about an hour.  No fat, no water, no stock.  Just salt and pepper.  It’s fantastic.  I think they run about $40 new, but I see them at thrift stores all the time.

Before you use it, soak it in cold water for about 10 minutes.  Put your oven rack in the center, but don’t preheat the oven.

Pat your chicken dry, stuff the cavity with an onion and salt and pepper it all over.

In the bottom of the Romertopf, layer some potatoes and part of an onion, chopped up.  I usually do another sheet pan of potatoes, onions and a head of garlic, tossed with olive oil, salt and pepper.  My teenagers are too ravenous for this piddling amount.

Next go in the peeled carrots.

Stick the chicken right on top.  My chicken was huge so I had to put some of the vegetables on my sheet pan.

Put on the lid, making sure it’s closed completely.  Put it into a cold oven, then crank it up to 500*.
Leave it alone for one hour.

After your hour is up, take it out and let it cool a bit because it’s super-freaking hot and you’ll undoubtedly burn yourself.

Look at this crispy-skinned beauty!  It was all I could do to not just peel off that top layer of skin and eat it before anyone even knew it was there.  But I refrained.

I still take it’s temperature, just to be safe.  I like to take my chickens out at about 160* so they’re not overcooked.  The USDA says 180*, which would mean rubber chicken for dinner.  Gross.

Carve ‘em up and dig in.  Look how delicious and homey it is!  A perfect Autumn Sunday dinner, but also very practical for a harried weeknight.  The vegetables get perfectly done and are flavored with the juices of the chicken.  The carrots are dynamite.  Also, the Romertopf website has other recipes to make in the clay baker.  I haven’t tried them, but plan to soon–that Romertopf needs to earn it’s shelf space.  I encourage you to make this very soon.  You will thank me.

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Easy but Delicious Romertopf Chicken and Root Vegetables

1 chicken, giblets removed, rinsed and patted dry
4-6 carrots, peeled and ends trimmed off
1 large onion, cut into 8 pieces
4-6 small potatoes, halved or quartered
salt & pepper

Soak Romertopf in cold water for 10 minutes.

Pat the chicken dry and season with salt and pepper.  Stuff the cavity with 2 pieces of the onion.

In the Romertopf, layer potato, onion, carrots, then chicken.  Put on the lid, making sure it fits and is closed all the way.  If you have too many vegetables, put them on a sheet pan and toss with olive oil, salt and pepper and roast separately, covered.

Place the Romertopf in the center of a cold oven.  Turn the oven on and set temperature at 500*.  Leave it alone for one hour.  Let cool for at least 15 minutes before carving.

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