As the mercury recently approached 30C in Yorkshire – (of all places) – it hardly seems appropriate to post a hearty roast chicken recipe as we all start to melt during lock-down. The truth be told, this was made a good few weeks ago during milder weather – I have only just had time to put it all together as blog post. And, as ever, there will be a back story to this. Like many of my recipes, they have evolved over time – the very first time I made a roast clay-pot lemon chicken with garlic was in the early 1990s. And we have not got bored of it yet!
Many years ago, my mother bought a Römertopf Roman Pot (or a clay pot, to the uninitiated like me) and at first, I was both dubious and underwhelmed. My immediate thoughts (which I am sure were articulated at the time) were that this was like going back to the dark ages of cooking, and surely this will crack in no time at all. I also thought that the Germans prided themselves with high end cookware, utensils, and caboodle – did they miss the memo as to what century we were living in? I have never been proven so wrong. Better still, when I moved to Yorkshire in 2012 ,this was donated to me as I was the only person in the family who cooked with it. It is really one of my most cherished gifts and has been used countless times – all for variations of this dish.
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