Romertopf Clay Pot Chicken & Vegetables Recipe
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Jump to RecipeThis easy Clay Pot Chicken and Vegetables recipe comes together quickly for an impressive dinner or date night meal in your Romertopf or clay roaster. Hearty roasted chicken, carrots, potatoes, and mushrooms will impress!
This recipe is loaded with tender & juicy chicken, and roasted vegetables like beans, onions, and potatoes. 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.
This clay pot chicken recipe is courtesy of my husband – it’s one of the meals he would always make for me when we started dating! It’s a fantastic one-pot dinner that cooks together for easy clean up. And it’s versatile – you can add your favorite vegetables to roast along side the meat.
We absolutely love using our clay pot as a vessel to roast chicken in. It makes absolutely delicious tender chicken and vegetables that everyone loves! It made enough for us to enjoy for a few meals during the week.
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’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?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Chicken: a whole chicken or chicken breasts, your choice! We usually do a medium sized rotisserie chicken (3-4 lbs) or just chicken breasts to top.
- Garlic
- Vegetables of Choice: We love potatoes, green beans, mushrooms, carrots, onion, garlic, and tomatoes. This recipe is versatile, so you can use any ingredients you have on hand that you want to add.
- Montreal Steak Spice: Our favorite spice blend, probably the one we use most in our home! Montreal Steak Spice is a blend of garlic, pepper, salt, oregano, crushed pepper flakes, and a little dill for an amazing flavor. With a half-Canadian household, you better believe we put this spice on everything!
- Salt & Pepper
- Butter or Extra Virgin Olive Oil
- Romertopf Clay Pot – we have a clay pot, and use it all the time! It’s a great roaster for a whole chicken, and even makes delicious bread!
How Do You Make Chicken in a Clay Pot?
- 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 minutes.
- Remove the top, and cook for an additional 15 minutes. Carefully remove pot from oven, and insert a meat thermometer to ensure chicken has been cooked through (chicken is done at 165 degrees Fahrenheit), and enjoy!
Prepping Your Clay Pot for Baking
The first step we do is to soak the clay pot. Once it has been soaked, you layer the vegetables and roots at the bottom, get the chicken ready on the top, and bake away.
Never put a cold clay pot into a hot oven. The pot needs to be planed into a cool, room-temperature oven. Not one that has been preheated, or the clay pot can crack.
Romertopf Chicken Recipes for the WIN!
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.
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 Whole30 approved! For a paleo version, skip the potatoes.
- For a keto version, skip the potatoes and substitute another low carb vegetable.
Get the Same Ingredients For Your Romertopf Clay Pot Chicken and Vegetables Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Romertopf Clay Pot Chicken and Vegetables
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 sweet potato for keto option, skip the potatoes
- 1 lb carrots sliced
- 1 lb mushrooms sliced or quartered
- 1/2 pound green beans trimmed
- 1 sweet 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 minutes.
- Remove the top, and cook for an additional 15 minutes. Carefully remove pot from oven, and insert a meat thermometer to ensure chicken has been cooked through (chicken is done at 165 degrees Fahrenheit), and enjoy!
Nutrition
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Can this be done with boneless skinless breasts?
Hello Jane – yes it can! Just make sure the internal temperature is 165 degrees Fahrenheit in the thickest part of the chicken breast. If you try it – please let us know how it turns out! – Kelly
Used a SchlemmerTopf, which is what I own. Maybe it’s smaller than the Romertopf – I reduced the amount of veggies somewhat so it could all fit. Used cut up chicken, no string beans, salt and pepper instead of a rub, no apple, less butter. Served it with a grain to soak up the juices. Super delicious!
I’ve had a large & small Romertopf, thrift shop buys, I’ve ignored for years. I saw them…and wanted to use them finally, fully knowing, I’ve been missing out for years. The chicken recipe…..just YUM. I used quartered yellow taters, rutabaga, celery, carrot & onion with Montreal spiced chicken on top. 450 degrees for 90 minutes, remove the top for 15 more and had the best chicken ever. Many thanks for the inspirational recipe! I’ve done it twice now and it’s become a favorite. I’m looking to try a chuck roast or something similar for me & she. Take care….
LOL…. I’ve had my Romertopf for many years, and i think used it once … can’t recall, must have been a failure… I pulled it out today, and made this recipe. My bird was a bit bigger 4.5 lb maybe and took upo a lot of room. I managed to get. Decent amount of potatoes and carrots in there, and a fair amount of green beans. (I’d have liked more beans. Though on top, son dried a bit – but were still VERY tasty!)
I actually SMILED when I tasted the leg – I prefer dark meat – , and i sliced a bit of breast meat, which we all know can be dry-ish. Not here. I kinda am a fan now. I can promise this is going on my short list of chicken recipes….. simply wow….
Love this recipe! I inherited my mother in laws
Larger Romertopf, this 5 lb bird fit perfectly with a little bit of room for the vegetables
I’m cooking bone in breasts that I cut in 1/2 to try to speed up the cooking time. Did you mean to say to “cook for 1 hour? Just trying to get my timing right. 🙂
Hi Doreen – that was supposed to say 90 minutes, or 1.5 hours – thank you for pointing that out, I’ll edit!
And cutting the breasts in half may help with the timing… just make sure to check that the chicken reaches an internal temperature of 165 degrees Fahrenheit, then it’s truly “done” 🙂
Let me know how this turns out!
Had this romertopf for ages, put it away for years, just found it after years! Am so happy after all these years.
Will try a chicken and rice first?