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
- 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
- Preheat oven to 425°F.
- Place chicken in the baker, drizzle with olive oil and sprinkle with pepper and salt.
- Place rosemary and thyme in the cavity of the chicken.
- Place vegetables around the chicken and put the last sprigs of rosemary and thyme on top of the chicken.
- 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.
- 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.