INGREDIENTS

• Whole chicken
• Fresh thyme
• 2 whole heads of garlic halved crosswise through the middle
• 2 whole lemons halved through the middle (trim the end so they are flat)
• 3 medium onions cut in thick rings
• 1-2 bunches of thin carrots (about 6-16) leafy tops removed and one inch left on
• 1 quart chicken stock
• 8 ounces dry white wine
• Kosher salt
• Cracked black pepper
• 2 sticks (1 cup) unsalted butter, dividedd
• 2 tablespoons extra virgin olive oil

HOW TO MAKE IT

1. Preheat oven to 400 degrees F
2. Soften butter to room temperature.
3. Line the Staub cocotte with rings of onion and halves of lemon flesh-side down.
4. Set the whole chicken on the bed of onions and lemons breast side up. Gently stuff the area between the breast meat and skin with 1 stick (½ cup) of softened butter, being careful not to tear the skin. Stuff cavity with innards, one lemon half and one half of garlic head if desired. Pat skin dry and season generously with salt and black pepper. Truss the chicken with string or simply cut a slit in the excess skin around the opening of the cavity and tuck each drumstick leg through the slits.
5. Arrange carrots (slicing into smaller pieces, as needed), garlic halves and thyme sprigs around the sides of the chicken to fill the pan.
6. Drizzle all with extra virgin olive oil and season vegetables with salt and pepper.
7. Roast in the preheated oven for 45-60 minutes until the internal temperature is 165 degrees, basting chicken and onions with the remaining stick of softened butter every 15 minutes.
8. Remove whole chicken, carrots, onions, garlic and lemon and set aside on foil- or parchment-lined cookie sheet. Pour liquids in a heat-proof bowl and set aside.
9. While it is still hot, place the Staub cocotte on the stove on high heat. Sear lemons to char the flesh and remove. Add back in liquids, chicken stock and white wine. Squeeze in charred lemon juice and add back in onions, garlic and thyme. Bring to a light boil. Reduce heat and simmer sauce and reduce for about 20-25 minutes.
10. Serve chicken with vegetables and ladle jus over. Garnish with fresh thyme.