Description
This Creamy Lemon and Herb Pot Roasted Chicken recipe features a whole chicken roasted to perfection with fresh herbs, lemon, and garlic, then simmered in a rich, creamy sauce with baby potatoes. The dish combines roasting and stovetop simmering for a flavorful, comforting meal perfect for a family dinner.
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 Vegetables
- 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 and insert it inside the chicken cavity. Season the entire chicken evenly with salt, pepper, garlic powder, and smoked paprika. Arrange the rosemary sprigs, peeled garlic cloves, and butter pieces around the chicken. Pour in the chicken broth around the chicken, then cover the Dutch oven and roast for 45 minutes.
- Prepare the Sauce and Potatoes: After 45 minutes, chop the fresh oregano, tarragon, and baby potatoes. Add the heavy cream, dry white wine, fresh herbs, and baby potatoes directly into the Dutch oven around the chicken. Remove the lid and continue cooking uncovered for an additional 45 minutes, allowing the sauce to thicken and the potatoes to become tender.
- Finish and Serve: Once cooking is complete, remove the rosemary sprigs from the pot. Optionally sprinkle fresh parsley on top for garnish. Serve the creamy lemon herb roasted chicken hot, spooning the rich sauce and tender potatoes alongside.
Notes
- Make sure the lemon is pricked so it releases its juice and fragrance inside the chicken for enhanced flavor.
- You can substitute baby potatoes with fingerling potatoes or small Yukon Golds.
- If you do not have a Dutch oven, use any oven-safe heavy pot with a lid.
- Adjust the seasoning to your preference before roasting the chicken.
- The sauce thickens as it simmers; if it becomes too thick, add a little more chicken broth to loosen it.
