Ingredients
- 1 (4 1/2- to 5 pound) whole chicken, giblets discarded
- 1 tablespoon olive oil
- 1 tablespoon small onion, chopped medium
- 1 tablespoon small celery rib, chopped medium
- 6 tablespoon garlic cloves, peeled
- 1 tablespoon bay leaf
- 1 sprig fresh rosemary (optional)
- 1/2 sprig to 1 teaspoon lemon juice
Preparation
Baking Directions:
Adjust oven rack to lowest position and heat oven to 250 degrees F.
Pat chicken dry with paper towels, tuck wings behind back, and season with salt and pepper.
Heat oil in Dutch oven over medium heat until just smoking.
Add chicken breast side down; scatter onion, celery, garlic, bay leaf, and rosemary sprig, if using, around chicken.
Cook until breast is lightly browned, about 5 minutes.
Using wooden spoon inserted into cavity of bird, flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
Off heat, place large sheet of aluminum foil over pot and cover tightly with lid.
Transfer pot to oven and cook chicken until breast registers 160 degrees and thighs register 175 degrees, 1 hour 20 minutes to 1 hour 50 minutes.
Transfer chicken to carving board, tent with foil, and let rest for 20 minutes.
Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids.
Let juices settle for 5 minutes, then pour into saucepan and set over low heat.
Carve chicken, adding any accumulated juices to saucepan.
Season with lemon juice, salt, and pepper to taste.
Serve chicken, passing sauce separately.
Tips:
You will need at least a 6 quart Dutch oven with a tight-fitting lid for this recipe.
If you choose not to serve the skin with the chicken, simply remove it before carving.
The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.
