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Instructions
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Part 1:
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Adjust oven rack to lowest position and heat oven to 250 degrees.
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Pat chicken dry with paper towels and season with salt and pepper (this is a very essential step for proper browning).
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Heat fat of choice in large Dutch oven over medium heat until just smoking.
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Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken.
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Cook until breast is lightly browned, about 5 minutes.
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Using a 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.
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Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid.
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Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
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Part 2:
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Transfer chicken to carving board, tent with foil, and rest 20 minutes.
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Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices).
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Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
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Carve chicken, adding any accumulated juices to saucepan.
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Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
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Enjoy!
