Oven Chicken in RomerTopf Ingredients: 1- onion pepper salt- 1- free-range chicken ready to cook- 1 kg of- firm-fleshed potato herbs de Provence.
Utensils： 1 Oven ovens- 1 casserole dish- 1 Lid 1 knife knives- 1 peeler- 1 Spatula spatulas-
Total time:
1 hour 15 minutes
Preparation:
15 min -
Cooking:
1 hour
Phase 1
First of all you have to “moisten” the romertopf casserole dish by filling it with water and soaking it in the sink also filled with water for 10 minutes (including the lid).
Phase 2
Meanwhile, peel the potatoes and cut them into large pieces.
Phase 3
Peel the onion and cut it into slices.
Phase 4
At the bottom of the (emptied) casserole dish, place the onion rings,then the chicken with salt and pepper spread the Provençal herbs on top and around the potatoes.
Phase 5
Add a glass of water.
Phase 6
Close with the casserole lid and slide into the COLD oven to cook for 1h15 to 1h30 depending on the size of the chicken (thermosytat 6/180°C).
Phase 7
The chicken is cooked when it is golden brown and the potatoes are tender.
Utensils： 1 Oven ovens- 1 casserole dish- 1 Lid 1 knife knives- 1 peeler- 1 Spatula spatulas-
Total time:
1 hour 15 minutes
Preparation:
15 min -
Cooking:
1 hour
Phase 1
First of all you have to “moisten” the romertopf casserole dish by filling it with water and soaking it in the sink also filled with water for 10 minutes (including the lid).
Phase 2
Meanwhile, peel the potatoes and cut them into large pieces.
Phase 3
Peel the onion and cut it into slices.
Phase 4
At the bottom of the (emptied) casserole dish, place the onion rings,then the chicken with salt and pepper spread the Provençal herbs on top and around the potatoes.
Phase 5
Add a glass of water.
Phase 6
Close with the casserole lid and slide into the COLD oven to cook for 1h15 to 1h30 depending on the size of the chicken (thermosytat 6/180°C).
Phase 7
The chicken is cooked when it is golden brown and the potatoes are tender.