1 whole roasting chicken (4-5 pounds, giblets discarded)

2 tsp. salt

1/2 tsp. pepper

2 Tbsp olive oil

1 onion, chopped

1 stalk celery, chopped

2 carrots, peeled and chopped

4 cloves garlic

1 bay leaf

1 sprig rosemary

1 sprig thyme

2 Tbsp. butter

2 Tbsp. flour

Reserved cooking liquids and water to make 2 cups

Juice from 1 lemon

Salt and pepper to taste

Bouillon powder/paste to taste

Preheat oven to 250F. Rinse chicken and pat dry with paper towel. Rub with salt and pepper. Allow to rest for 30 minutes to 1 hour in the fridge. Add oil to Dutch oven and preheat over medium heat. When oil is almost smoking, add chicken breast side down and cook until brown, about 5-8 minutes.  Flip chicken using a spoon stuck in the cavity and add vegetables, bay leaf, rosemary and thyme.  Cook for 8 minutes. Cover the Dutch oven and place in oven. You may want to cover the pot with a sheet of foil and then put on the lid if you are using a regular Dutch oven as this helps tighten the seal.  Cook for 1-1/2 to 2 hours, until the breast is 160F and the thigh is 175F. Place chicken on cutting board, cover loosely with foil and allow to rest. 

Strain chicken juices through strainer into a measuring cup.  Add enough water to make 2 cups. Add 2 Tbsp. butter to Dutch oven, and melt over medium heat. Add flour, stir with flat whisk and cook for 30 seconds. Add chicken juice/water mix and lemon juice, stir and bring to boil. Season with salt, pepper, and bouillon (if necessary).  

Carve chicken and serve with gravy.