One Pot for a Perfect Roasted Chicken

Emile Henry Chicken Baker

Product Reviewed:
Emile Henry Chicken Baker

On a recent Sunday, I was scheduled to have dinner with my family. I decided this would be the perfect time to test out the Emile Henry Chicken Baker and prepare a delicious roasted chicken with vegetables.

Using the burgundy ceramic pot was so easy! I adapted the recipe from the included recipe book and placed my whole chicken in the bottom of the baker, drizzled olive oil over the top and rubbed it in. Then, I placed three sprigs of fresh rosemary and three sprigs of fresh thyme into the cavity of the bird and sprinkled it with fresh ground pepper and kosher salt. Finally, I surrounded it with various vegetables, covered it and popped it into the oven. The Emile Henry Chicken Baker’s ceramic handles a high temperature, so I had pre-heated the oven to 425 degrees. After about 80 minutes, I removed the cover and spooned some of the juices from the bottom on top of the chicken for additional browning during the last 10 minutes of cooking.

I have never used a product like this before, and I really enjoyed using it. The Emile Henry Chicken Baker was the perfect size to fit a four-pound whole chicken and enough vegetables to feed six people. The chicken and vegetables came out perfectly done: the chicken was moist and flavorful and none of the vegetables were overcooked or mushy.

This is a perfect product for the home cook who likes the ease of preparing a whole meal at once. It is also a great way to cook a “rotisserie-style” chicken at home, while controlling the sodium content. One added benefit is that clean-up is a cinch. All you need is a little warm soapy water and the baker comes clean in a snap.

And, despite its name, it’s not limited to chicken; the baker could be used for multiple types of meat and vegetables, as well as different whole grains. I am excited to try it with a beef roast and invite the family over for our next Sunday dinner!

Roasted Chicken and Vegetables in an Emile Henry Chicken Baker

Recipe by Anne Cundiff, RD, LD, FAND


  • 1 4-pound whole chicken
  • 6 yukon gold potatoes, cut in half
  • 6 carrots, peeled and sliced into sticks
  • 3 celery stalks, sliced into sticks
  • 2 medium tomatoes, quartered and seeds removed
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 425°F.
  2. Place chicken in the baker, drizzle with olive oil and sprinkle with pepper and salt.
  3. Place rosemary and thyme in the cavity of the chicken.
  4. Place vegetables around the chicken and put the last sprigs of rosemary and thyme on top of the chicken.
  5. Bake for 80 minutes. Remove lid and spoon juices from the bottom of the baker on top of the chicken for continued browning. Cook for an additional 10 minutes.
  6. Remove vegetables and place in a bowl to serve. Cut chicken and place on platter to serve. Use the remaining juices gravy or a stock, if desired.
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Anne Cundiff
Anne Elizabeth Cundiff, RD, LD, FAND, is a retail dietitian in Iowa, author of "I’m a Registered Dietitian ... Now What?" and host of Conversations with Anne Elizabeth podcast. Read her blog, Nutritional Noshes, and follow her on Twitter and Instagram