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1
Remove the giblets, then wash and dry the chicken.
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2
Tuck the wings back and underneath the backbone until they stay in place.
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3
Season liberally with kosher salt or sea salt and lots of black pepper.
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4
Preheat the oven to 275 degrees F.
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5
Heat a large Dutch oven over medium to medium-high heat.
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6
Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
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7
Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan.
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8
Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally.
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9
Place the bird atop the vegetables and cover the pot.
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10
Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
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11
About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender.
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12
Drain, and mash with milk, and ripe camembert cheese.
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13
Season the potatoes with salt, pepper, and nutmeg, to taste.
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14
Cover and turn off the heat to keep potatoes warm.
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15
Place the chicken on a carving board and cover with foil.
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16
In a large pot, bring a few inches of water to a boil for the green beans.
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17
Salt the water, and boil the beans 5 to 6 minutes for tender-crisp.
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18
Drain and dress with butter.
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19
Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat.
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20
Press down on straining solids to collect all of the pan juices.
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21
Add the wine to the hot pan, and scrape up the drippings.
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22
Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors.
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23
Add the lemon juice and turn off the heat.
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24
Transfer to a gravy boat or serving dish.
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25
Carve the chicken and serve with pan juices, potatoes, and beans.
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26
Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.
