Cooking chicken in a soaked clay pot helps retain the bird's moisture and gives tender, juicy results. And because the vegetables simmer in the same pot, there's minimal cleanup.
- Portion size 6 servings
Soak both halves of clay baker pot in water for 20 minutes; drain and pat dry.
Finely chop 1 tbsp (15 mL) of the rosemary. In bottom of baker, arrange onion, potatoes and rutabaga around edge; sprinkle with reserved chopped rosemary, 1/2 tsp (2 mL) of the salt and half of the pepper.
Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out. Stuff cavity with lemon and garlic. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, in centre of clay baker.
In small bowl, stir together mustard, lemon juice, sugar and remaining rosemary, salt and pepper; brush over chicken. Cover with bacon. Cover baker and place in oven; heat oven to 400°F (200°C). Roast until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F (85°C), about 1-1/2 hours.
Transfer chicken to cutting board. Tent with foil and let stand for 10 minutes before carving. With slotted spoon, transfer vegetables to platter; keep warm.
Meanwhile, skim fat from liquid in baker; pour liquid into small saucepan. Mix cornstarch with 1 tbsp (15 mL) cold water. Stir into saucepan and bring to boil; cook, stirring, until thickened, about 4 minutes. Serve with chicken and vegetables.
Nutritional facts <b>Per each of 6 servings (without skin):</b> about
- Sodium 621 mg
- Protein 35 g
- Calories 463.0
- Total fat 26 g
- Cholesterol 115 mg
- Saturated fat 8 g
- Total carbohydrate 21 g
- Iron 18.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 27.0