Chicken baked in the pot with garlic

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Clay pots are great for cooking meat. Traditionally this method of cooking is referred to as a pot roast, with the tight-fitting lid retaining all the juices in the pot — creating a steam which helps keep your meat nice and moist. A good-quality chicken here is crucial to the end result, and generally the more you pay for your bird, the better it will be. Here I’ve used a bulb of the sweet, large jumbo or elephant garlic, though normal garlic bulbs work just fine.