Description
This Herb Roasted Chicken in Creamy Garlic Herb Sauce is a comforting and flavorful dish featuring tender chicken pieces seared to golden perfection, then roasted with baby potatoes and a medley of aromatic vegetables. The dish is finished with a luscious creamy garlic herb sauce made with fresh sage, parsley, and mushrooms, delivering a rich, homestyle meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken
- 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts, or 8 bone-in, skin-on chicken thighs)
- 1 tablespoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons salted butter
Vegetables and Herbs
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
- 2 teaspoons fresh parsley, minced (or 1 teaspoon dried parsley)
- 1 pound baby yellow potatoes, halved
Sauce
- ¼ cup all-purpose flour
- ½ cup low-sodium chicken stock + 1 tablespoon lemon juice (to replace white wine)
- 2 cups chicken stock
- ¼ cup heavy cream
Instructions
- Season the Chicken: Pat the chicken pieces dry thoroughly with paper towels. In a small bowl, mix 2 teaspoons of kosher salt with ½ teaspoon of black pepper. Rub this seasoning mixture all over the chicken, making sure to get some under the skin for maximum flavor infusion.
- Sear the Chicken: Heat 3 tablespoons of salted butter in a 3 to 5-quart Dutch oven over medium-high heat. Place the chicken pieces skin-side down in the pot and sear them for 3-5 minutes per side until they develop a golden brown crust. Remove the browned chicken from the pot and set aside temporarily.
- Sauté the Vegetables: In the same Dutch oven, add the halved brown mushrooms, diced shallots, chopped celery, and minced garlic. Cook the mixture for about 7 minutes, stirring occasionally, until the mushrooms release their juices and the shallots become translucent. Season the vegetables with the remaining 1 teaspoon salt, ½ teaspoon black pepper, minced sage, and minced parsley.
- Make the Sauce: Sprinkle ¼ cup all-purpose flour over the sautéed vegetables and stir thoroughly to coat and cook the flour slightly. Pour in ½ cup of chicken stock combined with 1 tablespoon lemon juice, scraping the bottom of the pot to loosen any browned bits. Gradually add the remaining 2 cups of chicken stock, stirring continuously to create a smooth sauce without lumps.
- Assemble & Bake: Add the halved baby yellow potatoes into the sauce, stirring well to coat them evenly. Nestle the seared chicken pieces on top of the potatoes and vegetables. Transfer the entire Dutch oven to a preheated oven heated to 375°F (190°C). Roast uncovered for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Finish the Sauce: Remove the Dutch oven from the oven. Stir in ¼ cup of heavy cream until it is fully incorporated, enriching the sauce with creamy texture. Cover the pot with a lid or foil and let the dish rest for 10 minutes to meld the flavors.
- Serve & Enjoy: Serve the herb-roasted chicken pieces alongside the creamy mushroom and potato mixture. Optionally garnish with extra fresh parsley for a bright finish and enhanced herb aroma.
Notes
- Use bone-in, skin-on chicken pieces for best flavor and moisture retention.
- Adjust seasoning by tasting the sauce before baking if preferred.
- Baby yellow potatoes work well as they cook evenly and absorb the sauce flavors.
- Resting after baking helps the sauce thicken and flavors meld.
- Can substitute chicken stock with vegetable stock for a lighter flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
