Description

This Creamy Lemon Herb Pot Roasted Whole Chicken is a comforting and flavorful dish featuring a whole chicken slow-roasted with fresh herbs, lemon, and garlic, finished with a rich, creamy sauce made from heavy cream poured over during the final minutes of roasting. The result is juicy, tender chicken infused with bright citrus and aromatic herbs, perfect for a family dinner or special occasion.

Ingredients

Scale

Chicken and Seasoning

1 whole chicken (about 4–5 pounds)
2 tablespoons olive oil
Salt and pepper, to taste

Herbs and Aromatics

1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 lemon, halved
1 onion, quartered
4 cloves garlic, smashed

Sauce

1 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the chicken evenly.
Season the Chicken: Rub the whole chicken with olive oil, then season generously with salt and pepper to enhance flavor and help crisp the skin.
Stuff the Cavity: Fill the inside of the chicken with fresh rosemary, thyme, lemon halves, quartered onion, and smashed garlic cloves to infuse the meat with fragrant herbs and citrus notes.
Prepare for Roasting: Place the stuffed chicken breast side up in a roasting pan or Dutch oven to ensure even cooking and easy sauce preparation.
Roast the Chicken: Cook the chicken in the oven for approximately 1½ to 2 hours, until the thickest part of the thigh reaches an internal temperature of 165°F (74°C), indicating it is safely cooked and juicy.
Add the Cream Sauce: During the last 15 minutes of roasting, pour 1 cup of heavy cream over the chicken, allowing it to mingle with the pan juices and create a luscious, creamy sauce.
Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes to redistribute the juices. Carve and serve with the creamy pan sauce spooned over the top for a rich finish.

Notes

Using a meat thermometer ensures the chicken is perfectly cooked through without drying out.
For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and a small amount of flour to thicken.
Leftover creamy sauce can be strained and thickened on the stove for a delicious gravy.
Allowing the chicken to rest before carving keeps the meat tender and juicy.
Fresh herbs can be substituted with dried herbs if fresh are unavailable, but reduce the quantity by half.