A delightful roast chicken recipe infused with aromatic herbs and served with a tangy lemon jus.
Preheat your oven to 250°F and adjust the rack to the lowest position.
Preheating the oven ensures even cooking from the start.
Pat the chicken dry with paper towels and season generously with salt and pepper.
Drying the chicken helps achieve a crispy skin during roasting.
Heat olive oil in a Dutch oven over medium heat until shimmering.
Using a Dutch oven retains moisture and enhances flavor.
Place the chicken breast-side down in the Dutch oven and scatter the onion, celery, garlic, rosemary, and bay leaf around it. Cook until the chicken is lightly browned.
Browning the chicken adds depth to the flavor.
Flip the chicken breast-side up using a wooden spoon and continue cooking until the vegetables are browned.
Flipping the chicken ensures even cooking and browning.
Cover the Dutch oven with foil and its lid, then transfer it to the oven. Roast until the chicken reaches an internal temperature of 160°F in the breast and 175°F in the thigh.
Using a thermometer ensures the chicken is cooked to perfection.
Remove the chicken from the oven and let it rest on a carving board, tented with foil.
Resting the chicken allows the juices to redistribute, keeping it moist.
Strain the juices from the Dutch oven through a fine-mesh strainer into a fat separator. Pour the separated juices into a saucepan and simmer gently.
Straining the juices removes any solids, creating a smooth jus.
Stir in the lemon juice to the jus and adjust seasoning to taste.
Adding lemon juice brightens the flavor of the jus.
Carve the chicken and serve with the prepared jus on the side.
Carving the chicken into portions makes serving easier and more elegant.
Continua nella nostra app per un'esperienza migliore
