I love baking chicken in pottery
This following one I found, is really different: The chicken stands up in this pottery piece, go to the link for another view, and baking instructions
I have a couple really old pieces-similiar looking to these newer ones: found here https://www2.securesiteserver.co.uk/wmpot/store/chickenbrick.asp
and here is this companies pdf on how to cook with thesehttps://www2.securesiteserver.co.uk/wmpot/store/chicken_brick_instructions.pdf
From North Africa comes the tagines also made of clay:
I found this site that sells them http://www.fantes.com/tagine.html
and this site has information on the tagines and a recipe http://www.tagines.com/chicken_with_lemon__olives.cfm
Moroccan Chicken with Lemon and Olives Recipe
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
3 cloves garlic, minced
1 onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serves 4 to 6. Serve with couscous, or rice
recipe found here http://simplyrecipes.com/recipes/moroccan_chicken_with_lemon_and_olives/