4 Serves
130 Mins
Adjust the oven rack to the lowest position and preheat your oven to 120°C.
Rinse the whole chicken under cold water, pat it thoroughly dry, and season the exterior and cavity generously with salt and pepper.
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Vitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
110 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
533 mg / 4,700 mgSodium
407 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat on the stove. Once the oil is shimmering, place the chicken breast-side down and sear until lightly browned.
Using a wooden spoon, carefully flip the chicken to be breast-side up. Add any remaining aromatics or liquid ingredients to the pot.
Cover the pot with a large sheet of aluminum foil, then secure the lid tightly to ensure a proper seal for steaming.
Transfer the Dutch oven to the preheated oven and roast until the internal temperature of the chicken reaches at least 71°C.
Remove the chicken from the pot, place it on a carving board, tent with foil, and allow it to rest.
Strain the remaining pan juices through a fine mesh sieve into a fat separator. Once separated, pour the juices into a saucepan, add lemon juice, and simmer briefly before serving.
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