Description
This Creamy Lemon and Herb Pot Roasted Chicken recipe features a whole chicken seasoned with fragrant herbs and spices, slow-roasted to perfection in a Dutch oven. Bathed in a luscious sauce made from heavy cream, white wine, and fresh herbs, accompanied by tender baby potatoes, it’s a comforting and elegant meal perfect for any occasion.
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
- 1 cup chicken broth or stock
Sauce and Potatoes
- 2 cups heavy cream
- 1/2 cup dry white wine
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
- 1.5 pounds baby potatoes
- 1 tablespoon fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken.
- Prepare the Chicken: Place the whole chicken into a Dutch oven. Prick the lemon all over and place it inside the cavity of the chicken for a zesty infusion. Season the chicken generously with salt, pepper, garlic powder, and smoked paprika. Surround the chicken with the rosemary sprigs, peeled garlic cloves, and distribute butter around it. Pour in the chicken broth to create moisture during roasting. Cover the Dutch oven and roast in the oven for 45 minutes.
- Prepare the Sauce and Potatoes: While the chicken roasts, chop the fresh oregano and tarragon, and cut the baby potatoes if desired for quicker cooking. After the initial roast, remove the cover from the Dutch oven. Add the heavy cream, dry white wine, chopped herbs, and baby potatoes directly into the pot. Return to the oven and continue cooking uncovered for an additional 45 minutes. This will allow the sauce to thicken and the potatoes to become tender.
- Finish and Serve: Once cooking is complete, remove the rosemary sprigs for flavor clarity. Optionally sprinkle chopped fresh parsley on top for color and freshness. Serve the creamy lemon and herb chicken hot with the luscious sauce and tender potatoes on the side.
Notes
- Be sure to prick the lemon before placing it inside the chicken to release more citrus flavor during cooking.
- Use a Dutch oven to maintain moisture and allow even cooking of the chicken and potatoes.
- If the sauce isn’t thick enough after roasting, you can simmer it on the stovetop briefly to reduce.
- Fresh herbs can be substituted with dried, but reduce quantities by half.
- Let the chicken rest for 10 minutes before carving to retain juices.
