Lemon Sage Chicken Roasted In A Flower Pot
Your roasted chicken will really bloom thanks to this genius food hack involving a flower pot!
Equipment
- Terracotta flower pot
- Immersion blender
Ingredients
- 2 oranges
- 1 bunch sage
- 1 bunch parsley
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp vegetable oil
- 1 whole chicken
- 1 bulb garlic, sliced
- 4 lemons, sliced
- 6-8 carrots for the filling
- 8 oz small potatoes to serve
- 3.5 cups sea salt
- orange peels
Instructions
- Peel the oranges, removing as much of the pith as possible, and set the orange peels aside for later.
- Squeeze the orange juice out of the 2 oranges into a bowl and add the sage, parsley, salt, pepper, and vegetable oil. Use an immersion blender to combine the ingredients into a pesto and spread it over the inside and outside of the whole chicken.
- Wash a new medium-sized terracotta flower pot with a drainage hole. Line the inside base of the pot with the garlic slices and the inner walls with the lemon slices.
- Push the coated chicken into the flower pot with the opening facing up.
- Wash the carrots and push them into the opening of the chicken.
- Cover the chicken with the remaining lemon slices.
- For the salt crust, combine the orange peels, sea salt, and egg whites and press the wet mixture over the lemons covering the chicken.
- Transfer the flower pot to a preheated oven set to 350°F. Wash the potatoes and place them in a pan underneath the flower pot in the oven. Cook for 1 hour 30 minutes to 2 hours.
- Remove the salt crust and pull the stuffed chicken out of the flower pot. Cut the lemon sage roasted chicken and serve with the potatoes and carrots.
