Clay Roasted Chicken with Gravy

00h 15
02h 30

Simple but full of flavour, this clay roasted chicken recipe is the king of the roast. Use the juices to make a rich and thick gravy.

Serve with roasties and mixed vegetables.

Ingredients and Method


  • 1 Large Chicken
  • 1 Large Onion, cut into 8 wedges
  • 2 Celery Stalks, diced
  • 2 Large Carrots, diced
  • 1 tbsp Unsalted Butter, optional
  • 150ml Chicken Stock
  • 1 Lemon
  • 3 Garlic Cloves


  1. Soak the clay cooker in cold water for 10 minutes.Meanwhile, rub the chicken all over with the butter (optional), then place the lemon and garlic into the chicken crevice.
  2. Take the clay cooker out of the water and place the onion and celery in a layer in the base of the clay cooker, pour over the stock and place the chicken on top of them. Place the carrots around the chicken.
  3. Cover the clay cooker and place in a cold oven. Heat the oven to 220°C, gas 7 and cook the chicken for an hour and 30 minutes or until the legs move easily and the skin is lightly browned. Transfer the chicken to a platter and leave to stand for 20 mins.
  4. Meanwhile pour the pan juices into a bowl for flavoursome gravy. If you require thicker gravy, just mix in a tbsp of flour.
  5. Serve with potatoes, which can be cooked separately or diced or quartered and placed on and around the chicken before placing in the oven.