Preparation:
Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes.
Line sides and bottom with parchment paper (I never do this.)
Combine olive oil, garlic and herbs in cooker. Rinse chicken, pat dry and
reserve neck and giblets for other use. Place chicken over garlic mixture,
drizzle with lemon juice, and add salt and pepper. Place covered cooker in cold oven. Set oven at 475F/250C. Bake until
chicken is tender and juices run clear when thigh is pierced, about 1 1/4
hours. Remove cover and bake until chicken is crisp and brown, about 5-10
minutes. Carve chicken [I'd let it rest a few minutes] and spoon cooking liquid over.
Serve with garlic and french brea |
