Baked chicken with rosemary and glazed vegetables

Preparing baked chicken is one of the easiest and most helpful recipes there is: you can quickly place the ingredients on the tray and just wait for the oven to do its job.

Today we bring you the perfect utensil to get a well roasted and crispy chicken . I am referring to the ceramic oven for chickens by Emile Henry . If you are one of those people who often prepare chicken at home, you will undoubtedly love this oven.

Explanation of how the oven works

The Emile Henry ceramic chicken oven is specially designed to achieve perfect roast chicken . How does it achieve this? The oven plays with two aspects: on the one hand, its shape, which generates a circulation of steam inside that cooks the chicken to perfection; and on the other hand, its bottom, which has grooves or undulations that help isolate the fat from the chicken. The result: crispy skin and juicy, tender meat.

With a product like this, I think it's really interesting to see the opinions that other customers have left about it ( here ). Given what they say, I think their experiences may be worth even more to you than our words.

It is also interesting to know that, although the Emile Henry oven has been specially designed for roasting chicken, it can be used for many other things: you can prepare any other type of meat in it, or you can use the base to roast potatoes and vegetables .

Although you can prepare the chicken in the Emile Henry oven in your own way, we leave you with a recipe that we found really tasty. Here is the step-by-step video, and below it is written so that you can watch it at your leisure. Enjoy!

Rosemary chicken and glazed vegetables recipe

Ingredients

• 1 farm-raised chicken, about 1.8 kg
• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 1 tablespoon olive oil
• 1 fleshy tomato
• 6 medium potatoes, very firm
• 3 carrots
• 1 onion
• 1 celery stick
• fine salt and ground pepper
• 1 teaspoon fleur de sel (sea salt)

Preparation

1. Preheat the oven to 220°C.
2. Season the inside of the chicken, add the sprigs of rosemary and thyme (you may be interested in doing this with the spice infuser ).
3. Peel the potatoes, carrots, onion and celery.
4. Cut the potatoes into quarters and the carrots and celery into slices.
5. Remove the seeds from the tomato and cut it into fairly large cubes; and finely chop the onion.
6. Place the chicken on the base of the Emile Henry chicken oven and arrange the vegetables harmoniously around it.
7. Arrange the diced tomato and chopped onion over the chicken and vegetables.
8. Pour the olive oil and sprinkle the fleur de sel on top.
9. Cover and place in the oven for 1 hour 30 - 1 hour 40 minutes at 220°C. Cooking time varies depending on the weight of the chicken (estimate about 30 minutes per 500g).
10. When removed from the oven, the chicken and vegetables will be golden and crispy.
11. When serving, cut the chicken and decorate with the vegetables around it.