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Romertopf Clay Pot Chicken and Vegetables Recipe (Paleo, Whole30, Gluten Free)

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Easy Romertopf Clay Pot Chicken and vegetables recipe comes together quickly for an impressive dinner or date night!  Healthy roasted chicken, carrots, potatoes, and mushrooms will impress!  We love cooking in our clay pot… aside from chicken, you can even bake bread in it, check out my easy 4-Ingredient Clay Pot bread recipe.

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This Clay Pot Chicken Recipe Is:

  • Simple
  • Hearty
  • Filling
  • Protein Packed
  • Made with whole, clean ingredients
  • Paleo & Whole 30, and a great keto option

I decided to give my sheet pan a rest, and test out my Romertopf Clay Pot as a vessel to roast chicken in.  And the results?  Absolutely delicious tender chicken and vegetables that everyone loved!  It made enough for us to enjoy for a few meals during the week.

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I’d call this my husband’s ‘signature dish.’ He used to make it for me when we started dating and I was super impressed at his cooking skills.  After we moved into our house 3 years ago, I think the clay pot got shuffled into a cabinet out of sight, so we didn’t think about using it much.  I recently unearthed it, and of course, had to have him teach me the secret to his amazing chicken.

The hardest part of the recipe is chopping the veggies (and its really not that hard)!  The rest of the recipe comes together super quickly and easily.  And cooking is simple, as it only takes one pot (the Romertopf) so clean up is a breeze.

What’s In This Romertopf Chicken Recipe?

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How Do I Make This Romertopf Clay Pot Chicken?

  1. Fill sink with lukewarm water, and submerge empty clay pot.  Let the pot soak for about 15 minutes while you prep the vegetables.
  2. Halve the mini potatoes, slice the carrots, smash the garlic, quarter the mushrooms.  Set aside.
  3. Remove clay pot from soaking water.  Add the chicken to the pot.
  4. To prep the chicken – carefully slip a few pads of butter underneath the chicken’s skin.  Add the seasoning to the skin, and rub in (we used a poultry rub, but any spice blend you like will do!).  If you want to stuff the chicken, I’d recommend adding apple and onion to the bird.
  5. Once the chicken is in the pot, add the vegetables starting with the most dense.  I put the potatoes and garlic on the bottom, then layer the carrots, green beans, mushrooms.  Top with tomatoes.
  6. Cover the chicken and vegetables with the lid. Place the pot in a cool oven (not preheated) and then bake at 425 degrees Fahrenheit for cook for 90 hour.
  7. Remove the top, and cook for an additional 15 minutes.  Carefully remove pot from oven, check to see meat has been cooked through, and enjoy!

The first step we do is to soak the clay pot.  We submerge it in water for about 15 minutes while the oven heats up.  Once it has been soaked, you layer the vegetables and roots at the bottom, get the chicken ready on the top, and bake away!

I love that this is a super easy one-pot meal!  That means less clean-up that has to be done, and less dishes to get messy.  And if you have leftovers, you can keep them right in the clay pot to heat up the next night.

Also, this dish is SO flavorful!  As the chicken cooks it gives off delicious juices, which the vegetables can roast in.  It’s great for an easy weeknight meal and impressive enough for a date night!

Aside from being paleo, whole30, and low carb, this recipe is also gluten free and refined sugar free!  Can’t go wrong with this one.

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Other Romertopf Recipes We Love:

Easiest Clay Pot Bread (No Knead, Vegan, Dairy Free, Brunch Recipe)

Clay Pot Sourdough Recipe (Vegan, Vegetarian)

Dietary Modifications

  • This Romertopf chicken and vegetables is naturally gluten free.  Just make sure any spice blends you use are also gluten free, and do not contain wheat if you have an allergy.
  • This chicken dish is paleo and Whole30 approved!
  • For a keto version, skip the potatoes and substitute another low carb vegetable.

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Get the Same Ingredients For Your Romertopf Clay Pot Chicken and Vegetables Recipe:

As always, if you make this Romertopf Clay Pot Chicken Recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Romertopf Clay Pot Chicken and Vegetables

Kelly Jensen
Easy Romertopf Clay Pot Chicken recipe comes together quickly for an impressive dinner or date night!  Healthy roasted chicken, carrots, potatoes, and mushrooms will impress! This chicken is paleo, whole30, and gluten free.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Course Dinner
Cuisine American
Servings 6 servings

Equipment

  • Clay Pot or Romertopf

Ingredients
  

  • 1 small 3 lb rotisserie chicken, or 3 lbs chicken breasts
  • 1/2 stick butter sliced into pads
  • 2 tablespoons seasoning of choice we use Montreal Steak Spice
  • 1 lb mini potatoes for keto option, skip the potatoes
  • 1 lb carrots sliced
  • 1 lb mushrooms sliced or quartered
  • 1/2 pound green beans trimmed
  • 1 onion sliced
  • 1/2 cup cherry tomatoes
  • 10 cloves garlic smashed
  • 1 apple optional

Instructions
 

  • Fill sink with lukewarm water, and submerge empty clay pot.  Let the pot soak for about 15 minutes while you prep the vegetables.
  • Halve the mini potatoes, slice the carrots, smash the garlic, quarter the mushrooms.  Set aside.
  • Remove clay pot from soaking water.  Add the chicken to the pot.
  • To prep the chicken - carefully slip a few pads of butter underneath the chicken’s skin.  Add the seasoning to the skin, and rub in (we used a poultry rub, but any spice blend you like will do!).  If you want to stuff the chicken, I’d recommend adding apple and onion to the bird.
  • Once the chicken is in the pot, add the vegetables starting with the most dense.  I put the potatoes and garlic on the bottom, then layer the carrots, green beans, mushrooms.  Top with tomatoes.
  • Cover the chicken and vegetables with the lid. Place the pot in a cool oven (not preheated) and then bake at 425 degrees Fahrenheit for cook for 90 hour.
  • Remove the top, and cook for an additional 15 minutes.  Carefully remove pot from oven, check to see meat has been cooked through, and enjoy!
Keyword Chicken in Clay Pot, Chicken in Romertopf, clay pot chicken, Clay Pot Chicken Recipe, romertopf chicken, Romertopf Chicken and Vegetables, Romertopf Clay Pot Chicken, Romertopf Recipes
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!

Posted in 21 Day Fix, American, Dairy Free, Dinners, Fall Recipes, Gluten Free, Holiday Recipes, Keto / Low Carb, One Pot Recipes, Paleo, Recipe Index, Whole30 Recipes, Winter Recipes

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