Romtertopf Roast Chicken

I got given a Romertopf for my birthday last year. I was so happy to have received it but I was totally overwhelmed by having absolutely no idea as to how to use the bloody thing.

J dove in to our first attempt at cooking in it and well, it wasn’t great. It was a soggy mess really. Then I jumped on to Celia’s site where she has an amazing collection of recipes that she has cooked in her romertopf, and we chose a rice and chicken dish for our next go.

Things started to improve, I could see the bright side of cooking in the romertopf. But the next dish, this amazing braised pork dish was when I really fell in love with cooking with this unusual clay pot.

This week I decided to try my hand at cooking a roast chicken in it. And I was not disappointed! Seriously so easy, so delicious and surprisingly crispy skinned chicken.veggies

Can I say again, it was SO EASY. I chopped up some onions, carrots and pumpkin placed them all in the bottom of the soaked romertopf, I chucked in some freshly picked herbs. I made a quick herb butter and stuffed it under the skin.

chicken hereb butter

The chicken was nestled atop the veggies, and the lid placed gently on to seal the deliciousness inside. And then I placed the romertopf into a cold oven, turned the heat up to 200℃, and just walked away.

2 hours later, I took the lid off but left the romertopf in the oven so the chicken could brown a little more. 15 minutes later I pulled the romertopf out, I placed it upon a tea towel on a chopping board, so that the temperature didn’t change too dramatically.

romertopf roast chicken roast chicken and veggies romertopf

It was delicious and from this experience, and the couple that lead up to it, I think that everyone should think about getting a Romertopf*. I’m going to be adding a romertopf meal to our fortnightly meal planning. And I’m looking forward to experimenting more.

pork fat photos

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Romtertopf Roast Chicken
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: 6
  • 1/2 a small butternut pumpkin
  • 2 carrots
  • 1 onion
  • 1 whole chicken
  • fresh herbs
  • 60 grams of softened butter
  1. Place romertopf in sink full of water and the romertopf is submerged. Soak for 30 minutes.
  2. While romertopf is soaking chop onion, carrot and pumpkin into roast sized pieces.
  3. Set aside 3 springs of different herbs for the roast veggies and chop the remaining herbs finely.
  4. Stir the finely chopped herbs into the softened butter.
  5. Gently separate the skin from the breast, and spread the herb butter underneath the skin.
  6. Once the romertopf has been soaked for long enough, place the veggies in the bottom, and the chicken on top. The put the lid on and place into a cold oven.
  7. Turn the oven to 220℃.
  8. Cook for 2 hours, remove the lid and put back into the oven for 15 minutes.
  9. Remove from the oven, allow to cool for 15 minutes before serving.
  10. Serve with pork fat roast potatoes and the veggies from the romertopf.


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