Becky Luigart-Stayner
8 servings (serving size: 3 ounces chicken)

A wet rub of crushed lemon sections, herbs, and black pepper is the key to this dramatic spin on baked chicken. Serve the golden-brown bird with rice or another side of your choice.

How to Make It

Step 1

Peel and section lemons, reserving the peels. Combine lemon sections, oregano, and next 5 ingredients (oregano through garlic) in a bowl, and mash with a fork.

Step 2

Immerse the top and bottom of a 2-quart clay cooking pot in water for 10 minutes. Empty pot, and drain well.

Step 3

Remove and discard the giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub lemon mixture under and over the loosened skin. Tie ends of legs together with cord. Place lemon peel in body cavity. Place chicken, breast side up, in bottom of clay pot, and cover with top of clay pot.

Step 4

Place clay pot in cold oven, and set to 450°. Bake chicken for 50 minutes, and remove top. (The chicken is done when a meat thermometer registers 180°.)

Step 5

Preheat the broiler. (Do not move the oven rack.)

Step 6

Return chicken in pot to oven, and broil, uncovered, for 15 minutes or until golden brown.

Step 7

Carefully remove clay pot from oven. Remove chicken from clay pot. Cover chicken loosely with foil; let stand for 10 minutes. Discard skin.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

msgoodfingers's Review

January 04, 2013
Are you sure--a clay pot under the broiler?

richard2009's Review

March 09, 2012
This is a great dish! Herbs, lemons and chicken, you can't go wrong.

LaurieinBoston's Review

March 28, 2010
This was outstanding. I do not have a clay pot so just used my roasting pan and roasting rack instead. I used the probe setting on my oven so it cooked it to the perfect 160 degrees and was super moist. The flavors of the herbs, lemon and garlic made this extremely flavorful and delicious. I served it with Honey Roasted Root Vegetables (CL Oct 2005) which I cooked right in the same pan with the chicken - they soaked up the chicken juices and it was fantastic! Recommended for entertaining as well as easy Sunday dinner. Yum!

b082651's Review

March 26, 2009
Haven't used my clay pot in years and decided to try this recipe last night. My family loved it and are still raving about it this morning. They have requested I make it every week. The dish was very flavorful and delicious. I served it with baked sweet potatoes and steamed broccoli which teamed nicely with this dish. If I was going to make this for company, I might try to do it with chicken pieces for presentation purposes and ease of serving and adjust cooking times accordingly. This is a definite keeper.Now that I have rediscovered my clay pot, I will be searching for more recipes for it.