Try this Clay Pot Chicken Oregano recipe, or contribute your own.
Suggest a better description1. Rinse clay pot with warm water and then soak in warm water for about 15 to 20 minutes. 2. Wash chicken thoroughly under cold water and remove giblets & neck and refrigerate for another purpose if desired. Reserve chicken on a clean platter. 3. Take a large ziplock bag-large enough to fit the entire chicken-and marinade ingredients in the bag. Put chicken in the bag with marinade and refrigerate for 2 hours or more. Every hour remove bag from refrigerator and make sure all parts of bird are covered with marinade in the bag. 4. After chicken has marinated 2 hours or more, put whole bird in clay pot with breast side up. Wash garlic gently to remove any dirt and cut the very top portion of each bulb off with kitchen shears. Arrange rinsed whole garlic around bird and a few bay leaves if desired. Drizzle each garlic bulb with up to 1 tablespoon of oil and gently close lid of clay cooker. 5. Gently put clay cooker in cold oven and turn temperature on to 450. Roast bird for 1 hour and 25 minutes. A 4 pound bird will come out roasted to perfection at that cooking time. Recipe By : Paulette Motzko From: Shermeyer-Gail Date: 14 Apr 97 Mastercook Recipes (Mailing List) =C4
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1144 | ||
Calories from Fat: 773 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.9g | 114 % | |
Saturated Fat 20.7g | 104 % | |
Monounsaturated Fat 39.5g | ||
Polyunsanturated Fat 19.7g | ||
Cholesterol 336mg | 103 % | |
Sodium 316.2mg | 11 % | |
Potassium 924.4mg | 24 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.2g | ||
Protein 83.9g | 120 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1144
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