Chicken in a Cylix

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"While you're in Corinth, try 'Chicken in a Cylix' - a complete chicken dinner for only two dinars. That's right, two dinars! And I mean complete!"
  • Appeared In: 1.35 - My Fair Lilith
  • Note: A Cylix or Kylix is a type of wine-drinking cup with a broad relatively shallow body raised on a stem from a foot and usually with two horizontal handles disposed symmetrically. - Wikipedia


  • This recipe was found by Ty. Because cylixes were made of terracotta, she knew it *had* to be a recipe for clay pot chicken.
  • Yield: 5 to 6 servings.


  • 1/2 teaspoon dried rosemary leaves, crumbled
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon crumbled dried sage leaves
  • 2 Tablespoons fresh lemon juice
  • 40 cloves garlic, whole, peeled (about 2 to 3 heads)
  • 3 carrots, cut into 4-inch lengths, large ends halved lengthwise
  • 6 baby new potatoes, scrubbed, skins on
  • 1/2 pound pearl onions, blanched and peeled
  • 1 whole large frying chicken (4 to 4-1/2 pounds)
  • Salt and freshly ground black pepper


  • Soak top and bottom of 3-1/4-quart (3.25 L) clay pot in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper.
  • Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine.
  • Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated.
  • Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.
  • Use the remaining marinade to coat the chicken, rubbing it into the skin.
  • Place the chicken in the center of the pot, breast-side up.
  • Sprinkle chicken and vegetables generously with salt and pepper. Cover.
  • Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.).
  • Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours.
  • Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.
  • Carve chicken and drizzle with pot gravy. Serve with the whole garlic cloves, vegetables, and French bread.


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