Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Chicken

  2. 4 Garlic bulbs - unpeeled

  3. 1/2 cup 118ml Vegetable oil

  4. 1/2 cup 118ml White wine

  5. 2 tablespoons 30ml Oregano

  6. 1 tablespoon 15ml Salt

  7. 1 teaspoon 5ml Pepper

  8. 1 tablespoon 15ml Garlic - minced Bay leaves - for garnish Oil - for drizzling

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Rinse clay pot with warm water and then soak in warm water for about 15 to 20 minutes.

  2. Wash chicken thoroughly under cold water and remove giblets and neck and refrigerate for another purpose if desired. Reserve chicken on a clean platter.

  3. Take a large Ziploc bag-large enough to fit the entire chicken-and marinade ingredients in the bag. Put chicken in the bag with marinade and refrigerate for 2 hours or more. Every hour remove bag from refrigerator and make sure all parts of bird are covered with marinade in the bag.

  4. After chicken has marinated 2 hours or more, put whole bird in clay pot with breast side up. Wash garlic gently to remove any dirt and cut the very top portion of each bulb off with kitchen shears. Arrange rinsed whole garlic around bird and a few bay leaves if desired. Drizzle each garlic bulb with up to 1 tablespoon of oil and gently close lid of clay cooker.

  5. Gently put clay cooker in cold oven and turn temperature on to 450. Roast bird for 1 hour and 25 minutes. A 4 pound bird will come out roasted to perfection at that cooking time. NOTES : Serve with your choice of rice and homemade herb bread. Roasted garlic can be stirred into the rice and spread on the bread.


Send feedback