Photo: Lily Banse
Clay-Roasted Herb Chicken
10 ingredients
openrecipes
Here’s a fun and easy way to cook chickens: encase the birds in special clay that hardens during roasting, trapping heat and juices inside for succulent, flavorful meat. Everyone will enjoy cracking the baked clay with a mallet to release the chickens.
Estimated Nutrition (whole recipe, rough)
341
Calories
34g
Protein
15g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Green Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2 Tbs. finely chopped shallot
- 1 tsp. lemon zest
- 2 Tbs. finely sliced green onion, green portion only
- 2 tsp. chopped fresh thyme
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 chickens, each 4 1/2 to 5 lb.
- 9 lb. roasting clay
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes