I wanted to try out the Schlemmertopf by roasting a chicken
To start with I pureed fresh basil (probably a loosely packed cup of leaves), garlic (4-5 cloves), finely grated lemon peel (one lemon), salt, and enough olive oil to bind it together. I took a 5 lb. chicken (probably would go a little smaller next time, just because I have the medium-sized pot), gently worked my fingers under the skin to rub in the puree, underneath and all over the outside of the skin. I sliced the peel lemon in half and put it, a sprig of rosemary, and an onion within the cavity. Chopped up some onions roughly and stirred it in with a pound of baby carrots in the bottom of the pot and set the chicken on top, and put the lid on. Stuck it in the unheated oven, then turned it onto 425.
I cooked it for about 80 minutes, then checked the temp with a meat thermometer. It took a bit more than that, about 20 minutes, I think because of the size of the bird and the addition of vegetables (so, approximately 100 minutes total) For the last 15 minutes, I took the lid off for the skin to crisp.
I would describe the results as having the tenderness of slow cooker chicken, plus the opportunity to have the kind of lovely skin that you would get from roasting. The flavor of the herbs also made its way deep into the chicken (perhaps the steaming within the pot helped it to seep in?).
I made the juices into a quick pan sauce with some white wine, and served the chicken with red potatoes that I roasted with garlic, fresh lavender and rosemary on a separate pan.
After picking the meat off, I used the leftover carcass to make chicken broth in my roaster oven. Since it was already bright and lemony, the broth and the leftover chicken seamlessly transformed into avgolemono (Greek egg, lemon and chicken soup) for another meal.