Ingredients

  • 1 4 ½ to 5 pounds Whole chicken (Organic, preferred)
  • 2 teaspoons of Kosher salt or 1 teaspoon of table salt. Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon of olive oil
  • 1 about ½ cup small onion, chopped
  • 1 about ¼ cup small stalk celery, chopped
  • 6 mediums garlic cloves, peeled and trimmed
  • 5 smalls bay leaves
  • 4 sprigs thyme or rosemary (optional)
  • 1/2 lemon juice

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Adjust oven rack to lowest position and pre- heat oven to 250 degrees
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Step 2

  • Rinse chicken under cold water and pat dry. Season well with salt and pepper on each side
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Step 3

  • Heat olive oil in large Dutch Oven (9 quarts), over medium heat. Do not allow oil to smoke
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Step 4

  • Place chicken breast side down. Cook until breast is lightly browned, about 5 minutes
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Step 5

  • Using a wooden spoon inserted into cavity of the bird and flip chicken breast side up, add remaining ingredients except lemon juice, and cook about 6 to 8 minutes
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Step 6

  • Remove from heat.

Step 7

  • Place a large aluminum sheet over the pot, place the lid on top. This is to ensure a tight seal, so that no vapors escape during the cooking process
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Step 8

  • Transfer the Dutch Oven in your pre heated oven. Cook approximately 1:30 minutes
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Step 9

  • Removed pot from the oven and check the chicken internal temperature (must be at least 160 degrees)
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Step 10

  • Remove chicken and place onto a carving board, tent with foil and allow to rest about 20 minutes
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Step 11

  • Strain chicken juices from the pot through a fine mesh.
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Step 12

  • Place the juices into a fat separator

Step 13

  • Pour the juices into a saucepan (discard any of the fat left in the separator), add lemon juice and any juices from the carving board. Cook approximately 5 minutes and serve!
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  • Length: 5 minutes