Herbed Clay Pot Chicken with Apples and Baby Potatoes

The apples, potatoes and herbs in this recipe add a unique and very October taste to the chicken. If you cook the chicken for more than 2 hours your apples will be mush, but the flavor is wonderful. If you prefer to actually eat the apples too, not just use them as flavoring, add them 45 minutes before taking the chicken out of the oven.

For the herbs I used garlic (pressed), diced rosemary, and fresh thyme. For one chicken you will need about 5 garlic cloves, 1-2 TBS diced rosemary, and 2 TBS fresh thyme (take leaves off the sticks). The herbs may be stuffed under the skin (on the breasts) and be sure to save a little to sprinkle on top of the skin.

Above: Here is the chicken, apples, potatoes, and herbs. Use some olive oil to rub the clay pot with prior to placing chicken in as it will prevent the skin sticking to the sides, which is rather hard to remove! Cook the chicken, depending on size and oven temperature: 1-4 hours. Be sure to check the chicken to make sure it is cooked thoroughly. The clay pot method of cooking ensures that the chicken will be very tender.