• 1 whole chicken
  • 2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 Tbs olive oil
  • 1 small onion, chopped coarsely
  • 1 small celery stalk, chopped coarsely
  • 6 garlic cloves, peeled
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 tsp freshly squeezed lemon juice

Preheat oven to 250F. Pat chicken dry and season with salt and pepper. Heat oil in a large, enameled cast-iron ditch oven over medium heat. Add chicken breast-side down, then add vegetables and herbs. Cook about 5 minutes until browned, then turn chicken breast-side up and cook about 7 minutes more until chicken and vegetables are browned. Put lid on dutch oven and place in oven until done, about another hour and 45 minutes. Transfer chicken to cutting board, then strain juices, adding lemon to taste. Serve chicken au jus.

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