Chicken in Roman Pot

Rating: 4.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Water a Roman pot of about 4 liters according to the manufacturer’s instructions. Brush chicken with half of the butter, season, sprinkle with herbs. Wrap chicken with raw ham, brush with remaining butter.

Spread raisins and pecoroni evenly in Roman pot, season. Place chicken thighs on top, put lid on.

Cook chicken for about 1 hour and a quarter in the middle of the oven heated to 150 degrees.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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