Chicken in a Pot
This simple preparation for roast chicken yields an unbelievably juicy bird. As the bird cooks in its own juices, the steam cooks the meat from the inside out, while the lemon and thyme impart a mild and springy flavor. The skin, however, does not stay crisp because of the high humidity during cooking, so we'd suggest serving it with the skin removed.
First, place your rack on the lowest level, and turn oven to 250. Wash and dry your chicken, and insert the two lemon halves, and a few sprigs of thyme into the cavity. Salt and pepper the inside and outside of the chicken. If you'd like, truss the chicken with twine. Insert a digital thermometer with a remote probe into the thickest part of the thigh, not touching the bone, basically in the hip crease.
Heat up the olive oil over medium-high heat, and add the chicken, breast-side down, and scatter the vegetables around it. Brown for 5 minutes, and then flip over and brown the back. Cover the top of the pot tightly with aluminum foil and then put the lid on top. This really seals your pot to allow the steam to cook the bird throughout. Place the whole pot in the oven. Check temperature (160 for breast, 175 for thigh) after about 75 minutes, but depending on the size of your bird and the temp of your oven, it will likely take about and 1h30 to 1hr45.
Once the bird has cooked, remove it to a carving board and let rest under aluminum foil for 20 minutes. Pour all the juices and the veggies into a food mill or a fine mesh strainer, set over a small saucepan. Add a splash of vinegar or white wine to the sauce, and reduce over high heat for a few minutes. Serve sauce with chicken.
Ingredients
Directions
First, place your rack on the lowest level, and turn oven to 250. Wash and dry your chicken, and insert the two lemon halves, and a few sprigs of thyme into the cavity. Salt and pepper the inside and outside of the chicken. If you'd like, truss the chicken with twine. Insert a digital thermometer with a remote probe into the thickest part of the thigh, not touching the bone, basically in the hip crease.
Heat up the olive oil over medium-high heat, and add the chicken, breast-side down, and scatter the vegetables around it. Brown for 5 minutes, and then flip over and brown the back. Cover the top of the pot tightly with aluminum foil and then put the lid on top. This really seals your pot to allow the steam to cook the bird throughout. Place the whole pot in the oven. Check temperature (160 for breast, 175 for thigh) after about 75 minutes, but depending on the size of your bird and the temp of your oven, it will likely take about and 1h30 to 1hr45.
Once the bird has cooked, remove it to a carving board and let rest under aluminum foil for 20 minutes. Pour all the juices and the veggies into a food mill or a fine mesh strainer, set over a small saucepan. Add a splash of vinegar or white wine to the sauce, and reduce over high heat for a few minutes. Serve sauce with chicken.