Clay Oven Chicken

Soak your clay pot in cool water for 15 minutes. Soak both the base and the lid.

While pot is soaking, rinse and dry your chicken. Be sure to remove the giblets and neck from the cavity. Don’t be afraid of it—it’s dead. And it’s probably not a zombie, so it won’t bite you. Probably!

Pat the chicken dry with paper towels. Drain the inside as well as you can. I like to stuff a couple of paper towels in there to dry it. Just be sure to get them all out. Paper towel chicken is not good.

Combine the lemon pepper and seasoned salt in a small bowl. Sprinkle the inside cavity with about 1 teaspoon of seasoning mixture. Add the garlic cloves, lemon halves, and fresh herbs (if using) into the cavity as well.

Spread 1-1/2 tablespoons of oil on the back of the chicken. Spread it around with your fingers like you’re giving Mr. Chicken a massage. Sprinkle with the outside of the chicken with half the remaining seasoning mixture.

Drain the clay pot base and set the chicken inside, breast side up. Drizzle the remaining oil over the chicken and massage it in. Sprinkle the last of the seasoning mixture over the top.

Drain the lid of the clay pot and put it on top. Place the whole thing in your oven. Be sure the rack is set to the lower third so there’s plenty of room around the clay pot.

Set your oven to 500°F and WALK AWAY. Don’t peek. Don’t open the oven door. Just let it be for 90 minutes.

After the 90 minutes is up, carefully remove the clay pot from the oven and set it on a cooling rack for about 15 minutes.

Carefully remove the lid and use tongs to remove the chicken from the pot. Cut it up and serve. I like mine cave-man style—a leg, ripped off the bird, using no utensils. I do use a napkin.