Braised Whole Chicken with Lemon and Herbs

 

Ingredients:

1 whole chicken (3-4 pounds)

1 tablespoon olive oil

1 onion, quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 lemon, halved

4 cloves garlic, smashed

1 bay leaf

4 sprigs fresh thyme

2 sprigs fresh rosemary

1 cup chicken broth

1/4 cup dry white wine (optional)

Salt and freshly ground black pepper, to taste

Chopped fresh herbs (parsley, chives, or dill) for garnish (optional)

Instructions:

1. Preheat oven to 325°F (165°C).
2. Pat the chicken dry with paper towels and season generously with salt and pepper inside and out.
3. Heat olive oil in a large Dutch oven over medium heat. Sear the chicken on all sides for 5-7 minutes per side, until golden brown.
4. Remove the chicken from the pot and set aside.
5. Add the onion, carrots, and celery to the pot and cook for 5 minutes, scraping up any browned bits from the bottom of the pan.
6. Add the lemon halves, garlic, bay leaf, thyme, and rosemary to the pot.
7. Pour in the chicken broth and white wine (if using). Bring to a simmer, then return the chicken to the pot, breast side up.
8. Cover the pot and transfer to the preheated oven. Braise for 1-1 1/2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
9. Remove the chicken from the pot and let it rest for 10 minutes before carving.
10. While the chicken rests, you can skim any excess fat from the surface of the pan sauce. You can also thicken the sauce by bringing it to a simmer over medium heat and reducing it slightly.
11. Serve the chicken with the vegetables and pan sauce spooned over top. Garnish with chopped fresh herbs, if desired.

Tips:

• To add a deeper flavour profile, brown the vegetables before adding the liquid.
• If you don't have white wine, you can substitute with additional chicken broth.
• Feel free to adjust the herbs to your preference. Other options include tarragon, oregano, or sage.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per serving):

• Calories: approximately 450
• Protein: 40g
• Fat: 25g
• Carbs: 10g

This recipe is a good source of protein and healthy fats. The vegetables provide essential vitamins and minerals, making it a balanced and satisfying meal.