Description
This Creamy Lemon and Herb Pot Roasted Chicken recipe features a whole chicken infused with fresh lemon, rosemary, and garlic, slow-roasted to tender perfection in a Dutch oven. The addition of baby potatoes, fresh herbs, and a rich, creamy sauce made from heavy cream, white wine, and chicken broth creates a comforting and flavorful one-pot meal that’s perfect for family dinners.
Ingredients
Scale
Chicken and Seasonings
- 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
Liquid and Sauce Ingredients
- 1 cup chicken broth or stock
- 2 cups heavy cream
- 1/2 cup dry white wine
Herbs and Vegetables
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
- 1.5 pounds baby potatoes
- 1 tablespoon fresh parsley (optional)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken.
- Prepare and Season the Chicken: Place the whole chicken into a Dutch oven. Prick the lemon several times and insert it inside the chicken cavity. Season the exterior with salt, pepper, garlic powder, and smoked paprika. Scatter fresh rosemary sprigs, peeled garlic cloves, and dots of butter around the chicken in the pot. Pour 1 cup of chicken broth around the chicken. Cover the Dutch oven and roast in the oven for 45 minutes.
- Add Potatoes, Herbs, and Cream: While the chicken roasts, chop the fresh oregano, tarragon, and baby potatoes. After the initial roasting, remove the lid from the Dutch oven and add the chopped herbs and potatoes. Pour in the heavy cream and dry white wine. Stir gently to combine these ingredients with the existing pan juices. Return the pot to the oven uncovered and roast for an additional 45 minutes, allowing the sauce to thicken and the potatoes to cook through.
- Finish and Serve: Once cooked, remove the rosemary sprigs from the pot. Optionally sprinkle the dish with fresh parsley for a pop of color and freshness. Serve the creamy lemon and herb pot roasted chicken hot, spooning the flavorful creamy sauce and tender potatoes alongside the juicy chicken pieces.
Notes
- Using a Dutch oven is key for even heat distribution and keeping the chicken moist.
- Pricking the lemon allows the citrus flavors to infuse throughout the chicken for a bright, fresh taste.
- Adjust seasoning to your taste before serving.
- The sauce can be thickened further by simmering longer uncovered if desired.
- Make sure the potatoes are cut into similar sizes so they cook evenly.
