COUNTRY ROASTED CHICKEN IN A ROMERTOPF CLAY BAKER WITH SEASONED RICE AND GREEN BEANS

A Romertopf Clay Baker was used for this recipe but if you don’t have one you don’t have to use one, you may have to adjust your time though because a clay baker takes longer to get the chicken done resulting in a very very very moist slow roasted chicken at high heat.. much like if you would have done a can chicken on the grill outdoors, you get that moist succulent meat. They are excellent for those on a diet as well because you do not NEED the usual oil rubs or butter to get a moist chicken but of course you can use the butter.. I DID.. LOL!!  =)

COUNTRY ROASTED CHICKEN IN A ROMERTOPF CLAY BAKER WITH SEASONED RICE AND GREEN BEANS

First put your clay baker in water 15-20 minutes before you start to cook..

Next rinse your large whole chicken.. and make sure the cavity of chicken is empty.. Stuff cavity with sweet onion, can add a couple whole garlic cloves if desire, I’m not today.., next stuff cavity with a stick of butter.

Salt and pepper the chicken and add some basil..

add water or wine and put on clay lid.. (this has a nice flavor and smell and I get them in small bottles at Kroger for 1.99)

put into oven at 450 degrees bake about 2 hours  to 2 1/2 depending on how big your chicken is.. remember they cook slower in the Romertopf clay bakers so adjust time accordingly if using a different roasting dish.

take out let rest..

Now while my chicken was roasting I took my rice cooker and put in some white rice  and rinsed then added to cooker with water.. (equal amounts) let cook till done, it goes to keep warm setting….  then when ready to use I fluffed with fork and to a cup I added butter the size of an egg a little water, 2 chicken bullion cubes, black pepper, basil, and parsley flakes microwave mix with fork and add to rice.. use fork to make sure the flavors are incorporated all throughout the rice..

Spread rice on your large serving dish..

take your country green beans and using slotted spoon, spread green beans around outer edge.. sprinkle with a little salt..

add your roasted chicken to the center of the rice…

now using your ladle, ladle out some of the broth from your Romertopf Baker that was left from the chicken..

Serve with rolls and macaroni