Cai, my Mum had one and my brother has one.........I don't own one sadly, but I know that I am not much fussed by a roast chicken UNLESS it is cooked in a terractotta/clay chicken brick. (That is what we used to call it as kids...."the chicken brick", LOL!) (Very conrnily, my Mum's old one was in the shape of a roosting chicken.)

I think, from memory, the trick is to soak the whole pot & lid in water first, so that when you are cooking with it, the food gets steamed very slowly in the Romertopf.

My Mum loved using it as it means that the oven stays clean despite cooking a roast!

Also from memory we weren't allowed to wash it up in detergant....lemon juice and hot water only...(to stop the soap soaking into the clay?)

In terms of other recipes, Mum used it to always cook roast chicken, roast duck, coq au vin, beef casserole........you name it, if it needed slow cooking to tenderise meat or veggies, she used it.......

She also had a fish shaped one that she cooked who fish in.........but it never got the workout the chicken brick got!