t
Serves: 4
Cooks : 180° C CircoTherm®for 90 minutes
Prep: 45 minutes
1 organic chicken
Sea salt
Freshly ground pepper
Organic lemon (juice and zest)
1 handful herbs (e.g. thyme, sage, lovage, parsley)
4 new potatoes
2 yellow beetroots
2 purple carrots
2 jerusalem artichokes
1 spring onion
200 g Greek yoghurt
3 kg pottery clay
Allergens high Lighted in Bold
Preheat the oven to 200° C CircoTherm®. Remove chicken from packaging, pat it dry and season all over with sea salt, pepper, a little lemon juice and zest. Wash the herbs, shake them dry and stuff the bird with all but one quarter of them. Clean the vegetables.
Place a quarter of the clay between cling-film sheets and roll it out, 0.5 cm thick. The clay sheet should be several centimetres larger than the chicken in all directions. Place the chicken in the middle.
Cover chicken with a sheet of clay of an equal size. Seal the edges by pinching with your fingers to create a closed clay shell.
Piece by piece, wrap the vegetables in clay. Place the clay-wrapped ingredients on a tray lined with baking paper and roast in the oven for approx. 90 minutes at 180° C CircoTherm® . During roasting, open the door several times to allow steam to escape.
NEFF CircoTherm® - cook a three course meal at once with no intermingling of flavours
Find out moreIn the meantime, clean the spring onion, cut into rings and combine with yoghurt, remaining lemon juice and zest, salt and pepper, to create a dip.
Remove chicken and vegetables from oven. Carefully open the hardened clay shell with hammer and serve the meat and vegetables with the dip. Season with salt, pepper and remaining herbs.
At NEFF we are always striving to improve our products and services and value your opinion. Can you help us by answering this brief survey?
It will not take you more than a minute.
If you need any support, please contact us or call us at 0344 892 8989.
Thank you