Baked Chicken in Clay Cookware

• 1 3-1/2 lbs (1.6 kg). chicken
• 1 tbsp (15 ml) finely ground black pepper
• 1 small onion, peeled
• 1/2 cup (125 ml) tightly packed parsley
• 1 bay leaf
• 1 tbsp (15 ml) unsalted butter or margarine at room temp.
• 4 or more small carrots trimmed, peeled and cut in half crosswise
• 8 small to medium fresh mushrooms
• 1/4 tsp (1 ml). crushed hot red pepper flakes
• 1/2 cup (125 ml) canned unsalted tomatoes
• 1 pkg. wide noodles, cooked

1. Place clay pot in a basin of cold water and let it soak for at least 10 minutes.
2. Drain well.
3. Sprinkle inside of the chicken with half the ground pepper.
4. Stuff cavity with onion, parsley and bay leaf.
5. Sprinkle outside of the chicken with the remaining ground pepper.
6. Rub the breast and legs of the chicken with butter or margarine.
7. Arrange the chicken breast side up in the bottom of the clay pot.
8. Arrange the carrot pieces and mushrooms around the chicken.
9. Sprinkle with hot red pepper.
10. Place pieces of tomatoe on top of the vegetables.
11. Cover the pot with the lid.
12. Place in the oven and bake at 450 degrees (225 C.) for 1 hour and 30 minutes.
13. Carve the chicken and serve it with it's natural juices.

chicken, ground black pepper, onion, parsley, bay leaf, butter, carrots, mushrooms, hot red pepper, tomatoes, wide noodles

Taken from online-cookbook.com/goto/cook/rpage/0010D5 (may not work)