How lucky am I that Michael not only loves combing through recipes on the web but also enjoys cooking them. I mean seriously. My house smells like a fabulous restaurant all the time.

For tonight’s dinner, he decided to make a chicken a new way – a simple French technique he spotted on a video from the PBS show “America’s Test Kitchens.” Instead of roasting the chicken, which has been our usual method, he made it in a pot. So easy. So delicious. Check it out.

Serves 4

The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. We developed this recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken available, such as a Bell & Evans. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

INGREDIENTS
whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back
teaspoons kosher salt or 1 teaspoon table salt
teaspoon ground black pepper
tablespoon olive oil
small onion , chopped medium (about 1/2 cup)
small stalk celery , chopped medium (about 1/4 cup)
medium garlic cloves , peeled and trimmed
bay leaf
medium sprig fresh rosemary (optional)
teaspoon juice from 1 lemon

INSTRUCTIONS
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

2. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

TECHNIQUE
French Chicken in a Pot shares some similarities with braised chicken—both are cooked in covered pots in low-temperature ovens to yield tender, flavorful meat. Unlike braising, however, where lots of liquid is added to the pot, our chicken is placed in a dry pot and left to cook in nothing more than the essence of its own juices.