Lemon Sage Chicken Roasted In A Flower Pot

Yield: 1
Prep Time: 30 minutes
Cooking Time: 2 hours
Difficulty Level: Moderate

Ingredients:

For the lemon sage chicken:

• 2 oranges
• 1 bunch of sage
• 1 bunch of parsley
• 2 tsp salt
• 1 tsp pepper
• 1 tbsp vegetable oil
• 1 whole chicken
• 1 garlic bulb, sliced
• 4 lemons, sliced
• 6-8 carrots for the filling
• 8 oz small potatoes to serve

For the salt crust:

• orange peels
• 3½ cups sea salt
• 2 egg whites

Instructions:

1. Peel the oranges, removing as much of the pith as possible, and set the orange peels aside for later.

2. Squeeze the orange juice out of the 2 oranges into a bowl and add the sage, parsley, salt, pepper, and vegetable oil. Use an immersion blender to combine the ingredients into a pesto and spread it over the inside and outside of the whole chicken.

3. Wash a new medium-sized terracotta flower pot with a drainage hole. Line the inside base of the pot with the garlic slices and the inner walls with the lemon slices.

4. Push the coated chicken into the flower pot with the opening facing up.

5. Wash the carrots and push them into the opening of the chicken.

6. Cover the chicken with the remaining lemon slices.

7. For the salt crust, combine the orange peels, sea salt, and egg whites and press the wet mixture over the lemons covering the chicken.

8. Transfer the flower pot to a preheated oven set to 350°F. Wash the potatoes and place them in a pan underneath the flower pot in the oven. Cook for 1 hour 30 minutes to 2 hours.

9. Remove the salt crust and pull the stuffed chicken out of the flower pot.

10. Cut the lemon sage roasted chicken and serve with the potatoes and carrots.