Oven – 250.
Pat chicken dry, season with salt and pepper.
Heat oil in Dutch oven until smoking.
Add chicken breast down, scatter onion, celery, garlic, bay leaf, and rosemary.
5 minutes.
Turn over, 6 to 8 minutes till browned.
Cover with foil, put lid on, bake on bottom rack from 1 hour 20 minutes to 1
hour 50 minutes, till temp in breast is 160F and thigh is 175F. CHECK TEMP AFTER
1 HOUR!
Let cool under foil tent for 20 minutes.
Strain juice, discard solids, remove fat, let settle 5 minutes.
Heat jus in saucepan over low heat, stir in lemon juice.