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Clay Pot Chicken, Rice and Lentils

Posted by Peggy on December 9, 2017

Clay Pot Chicken & Rice
Recipe: Clay Pot Chicken & Rice


  • 1, 4 1/2 quart, clay pot cooker
  • 2 cups long cook rice (a rice that cooks in 30-45 minutes)
  • 1 cup (uncooked) brown lentils
  • Specified amount* of liquid such as wine, stock, water or a combination (see critical notes below)
  • 1 1/2 cups button mushrooms or Brussels Sprouts
  • 1 cup carrots cut into 1/2 inch coins
  • 1, 4-5 pound, whole roasting chicken
  • 2 tablespoons dry, crushed rosemary
  • 1 teaspoon-1 tablespoon fresh ground pepper
  • 1/2 tablespoon kosher salt
  • 1 tablespoon unsalted butter, sliced into thin pieces
  • 1 bay leaf
  • 1 medium-sized yellow onion, peeled but left whole**


  1. Soak unglazed clay according to manufacturer's directions, apx. 15 minutes.
  2. Combine rice, lentils, liquid, mushrooms, carrots, and brussels sprouts at bottom of pot. Combine rosemary, salt and 1 teaspoon of pepper (adding additional pepper to taste) and rub inside chicken cavity. Lift up chicken skin and rub under skin, then over the exterior skin. Stick pieces of butter under skin over breast. Place chicken over rice mixture.
  3. Place bay leaf in back of cavity and stuff with onion; tie chicken legs together with string or kitchen twine.
  4. Cover pot with lid and place on middle rack of a cold oven. Turn on heat to 450 degrees and cook 1 1/2- 2 1/2 hours; or until chicken juices run clear when thigh is pierced. (My 4 3/4 pound chicken took exactly 1 1/2 hours to roast to perfection. Take care not to overcook.)
  5. Remove onion, chop and stir into rice. Pour residual juices from cavity onto a serving platter. Carve chicken and serve with juices and rice mixture. (Note: leftovers make a marvelous chicken and rice soup.)

*Whatever rice you use; halve the liquid requirement on packaging. (2 cups of the rice I used called for 4 1/2 cups of liquid, therefore I only used 2 1/4 cups, but since lentils need water, as well, I used 3 cups total liquid--2 cups stock and 1 cup white wine.)

**Onion will remain firm through cooking. Feel free to cut into pieces and stir into rice prior to cooking, or omit altogether.

Time to soak clay: 15 minutes

Active Time: 20 minutes

Roast Time: 90-120 minutes

Number of servings (yield): 4-6 servings

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