Claypot Chicken Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Lemon juice | 1 Tablespoon | |
| Dried marjoram | 1 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Paprika | ||
Directions
Presoak a claypot lid and bottom in water for 10 minutes; drain.
Remove skin from chicken.
Sprinkle lemon juice over chicken.
Combine marjoram, salt, and pepper; rub over outside of chicken.
Tie chicken legs to tail; twist wing tips under back.
Place chicken, breast side up, in pot.
Sprinkle lightly with paprika.
Cover tightly and place in unheated oven; set oven temperature at 400°.
Bake for 1 hour or till chicken is tender.
Season to taste. (Or, use a covered roaster instead of a claypot.)
Remove skin from chicken.
Sprinkle lemon juice over chicken.
Combine marjoram, salt, and pepper; rub over outside of chicken.
Tie chicken legs to tail; twist wing tips under back.
Place chicken, breast side up, in pot.
Sprinkle lightly with paprika.
Cover tightly and place in unheated oven; set oven temperature at 400°.
Bake for 1 hour or till chicken is tender.
Season to taste. (Or, use a covered roaster instead of a claypot.)
Chef
