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Every now and then, I buy a small chicken to make in my Romertopf baker. I season the chicken with salt, pepper and garlic; inside the cavity, I stuff a quartered onion and dill. I cut up carrots, celery, and mushrooms that I place around the chicken, season veggies to my taste, then open a can of plum tomatoes with juice and pour over chicken and veggies. I then sprinkle a few hot pepper flakes on the tomatoes. I, too, take the top off the last 10 minutes to crisp the breast skin. I don't baste, though. It's a fool proof way of cooking a chicken. I've also made delicious pot roast in my Romertopf. Meat so tender and delicious. It's a lovely way to cook when I'm in the mood for this kind of yummy comfort food. There are many recipes on the net for pot roast, chicken, lamb, etc. Just google clay pot cooking or Romertopf recipes and you'll get plenty of info for tasty meals. Enjoy your baker!
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I love mine. I usually throw the chicken in there with a cut up lemon & some garlic in the cavity. Then I put lots of peeled garlic cloves around the chicken and squeeze some lemon juice over the whole thing. Then I crumble herbes de provence over the whole thing. I usually baste with all the accumulated juices about 1/2 way through and uncover at the very end for about 10 minutes to crisp the skin. Of course, lots of kosher salt & pepper too. Have something to soak up all the wonderful lemon/garlic/chicken juices cause there will be a lot.
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