The Roemertopf

– Cooking with Clay –

A healthy and natural way to cook your food in its own juices without adding fat.

Read more about this wonderful, healthy way of cooking here.

Baked Chicken Thighs with Vegetables

4 Skinless, Boneless Chicken Thighs

Simple Spice Rub (Recipe below)

Vegetables you like

I used:

1/2 Red Onion, sliced

2 Green onions, sliced

1 Red Bell Pepper

2 Stalks of Celery

Herbs: Lovage or Parley

You could also add potatoes and/or carrots.

My aim was to keep this recipe low-carb, so this time I did not add potatoes. But if there is no need to cook low-carb and you like them, by all means, add them.

I also added two sprigs of Lovage (my favorite herb. I will write about this later). If you do not have lovage, you can add Parsley. You can even skip herbs if you wish.

This is about what YOU like.

Simple Spice Rub

1 Tbsp Paprika

1 Tbsp Onion Powder

1 tsp Curry

Pinch of Sea Salt

1 tsp Pepper

Instructions:

Soak the Clay Cooker in water for 20 minutes or more.

Mix up the spice ingredients and set aside.

Wash and cut vegetables.

Layer the bottom of your Clay Cooker with veggies and sprinkle with a pinch of Sea Salt (optional) and a little Black Pepper (optional). Add herbs.

Rub Simple Spice Rub on chicken thighs and place thighs on top of your veggies in the clay cooker (Romertopf). Set lid on top, closing the pot.

Place clay cooker into COLD oven. Turn oven to 425° F and bake undisturbed for 60 minutes.

When done remove clay cooker from oven. Be careful when you remove the lid. The pot will be filled with hot steam. Remove the lid with the opening facing away from you. You want the steam escaping away from you.

Your dinner is done: healthy, delicious and lower calorie than conventional cooking methods.

Romertopf by Reston Lloyd Rustico Series Natural Glazed Clay Cooker, Medium, 3.1 Quart