4 large chicken breast on bone
1 tbsp. extra virgin olive oil
1 tbsp. fresh rosemary sprigs
1 tbsp. thyme
1 tbsp. sage
2 tbsp. fresh lemon juice
40 ea. garlic cloves, peeled
3 ea. carrot, peeled and sliced into 3″ lengths
½ lb. pearl onions, peeled
1 tbsp. NutriFit Rockin’ Moroccan Salt Free Spice Blend (For each teaspoon of the Rockin’ Moroccan Spice Blend you may substitute: 1/4 tsp. cumin, 1/4 tsp. cinnamon, 1/4 tsp. coriander, 1/4 tsp. black pepper.)
NOTE: THIS RECIPE USES FRESH ROSEMARY, THYME & SAGE. CAN BE MADE WITH WHOLE CHICKENS.
1. Soak top and bottom of clay cooker in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper.
2. Combine olive oil, rosemary, thyme, sage and lemon juice and set aside.
3. Coat chicken with Rockin’ Moroccan spice blend. Place in center of the clay cooker. Arrange vegetables around the outer edge of the cooker. Pour marinade over chicken and vegetables.
4. Place in a cold oven and set temperature to 475F. Baked until chicken is tender and juices run clear, about 1 1/4 hours. Remove cover and bake an additional 5-10 minutes until chicken is crisp and brown.