Description
This creamy lemon and herb pot roasted chicken is a comforting and flavorful dish featuring a whole roasted chicken infused with fresh herbs, lemon, and a rich creamy sauce. Perfect for a hearty family meal, the chicken is slow-roasted in a Dutch oven with baby potatoes, garlic, and a delightful blend of fresh oregano, tarragon, and rosemary, finished with a luscious cream and white wine sauce.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 pounds)
- 1 lemon
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 5-6 sprigs fresh rosemary
- 6 cloves garlic, peeled
- 3 tablespoons butter, cut into pats
- 1 cup chicken broth or stock
Herbs, Cream, and Vegetables
- 2 cups heavy/whipping cream
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1.5 pounds baby potatoes, cut into halves
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to get the perfect roasting temperature.
- Prepare and season the chicken: Place the whole chicken into a Dutch oven. Pierce the lemon several times with a knife and insert it into the chicken’s cavity. Season the chicken generously with salt, pepper, smoked paprika, and garlic powder. Arrange the rosemary sprigs, peeled garlic cloves, and pats of butter around the chicken. Pour the chicken broth into the Dutch oven. Cover the pot and roast in the oven for 45 minutes.
- Prepare herbs and potatoes: While the chicken roasts, chop the fresh oregano and tarragon, and cut the baby potatoes in halves to prepare for the next cooking stage.
- Add cream, wine, herbs, and potatoes: After the initial roast, remove the Dutch oven from the oven and carefully add the heavy cream, dry white wine, chopped oregano, chopped tarragon, and halved baby potatoes to the pot. Return the pot to the oven uncovered and roast for an additional 45 minutes to allow the cream sauce to thicken and the potatoes to cook through.
- Finish and garnish: Once cooked, remove the rosemary sprigs from the pot. Chop the fresh parsley and sprinkle it over the chicken and potatoes just before serving for a fresh herby finish.
Notes
- For a less rich version, substitute heavy cream with half-and-half or a lighter cream alternative, but keep in mind the sauce will be less thick.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Use a good quality dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Leftover chicken and creamy sauce can be stored in an airtight container in the refrigerator for up to 3 days.
