Pot Pot Chicken is made in a Dutch oven, and while it's not a picture of golden baked beauty, every morsel is the epitome of really, really great chicken flavour. The chicken is baked in its own juices with very little added to enhance its already delicious taste.
Pot Pot Chicken
1 whole chicken, 6-7 pounds
sea salt
freshly ground black pepper
2 tablespoons grapeseed or avocado oil
1 onion, chopped
2 carrots, chopped
8 cloves garlic, peeled
2 bay leaves
2 teaspoons lemon juice
How to make Pot Pot Chicken:
Position your oven rack in the lowest position. Preheat oven to 250F. Generously sprinkle the chicken with salt and pepper.
Heat oil in dutch oven over medium heat, until it's almost smoking. Add chicken, breast side down, add onion, carrots, garlic, and bay leaves.
Cook until breast is lightly browned, 5-7 minutes. Flip chicken breast side up and cook until chicken and vegetables are well browned, 7-8 minutes.
Remove pot from heat, and cover with aluminum foil. Cover tightly with the pot lid.
Put the pot in oven and cook until the breast temperature reaches 165F.
Once the chicken has reached its temperature, transfer to a cutting board and tent with foil. Let rest 20 minutes.
While chicken is resting, strain the juices from pot into a small pan over medium heat. Add lemon juice to pot.
Carve your chicken, and serve the meat with the jus spooned over top.
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