Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Lemon and Herb Pot Roasted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 33 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Creamy Lemon and Herb Pot Roasted Chicken is a comforting and flavorful one-pot meal featuring a whole roasted chicken infused with fresh herbs, lemon, garlic, and a luscious creamy sauce. Tender baby potatoes cooked alongside the chicken soak up the rich, aromatic broth, creating a perfect balance of hearty and fresh flavors ideal 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 (cut into pats)

Liquids & Herbs

  • 1 cup chicken broth or stock
  • 2 cups heavy/whipping cream
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh tarragon

Vegetables & Garnish

  • 1.5 pounds baby potatoes (cut into halves)
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to prepare for roasting the chicken.
  2. Prepare and Season Chicken: Place the whole chicken inside a Dutch oven. Pierce the lemon several times with a knife and insert it into the cavity of the chicken. Season the outside of the chicken thoroughly with salt, pepper, smoked paprika, and garlic powder. Arrange rosemary sprigs, peeled garlic cloves, and pats of butter around the chicken inside the pot. Pour the chicken broth into the Dutch oven. Cover the pot with its lid.
  3. Initial Roasting: Place the covered Dutch oven into the preheated oven and roast the chicken for 45 minutes. This will start cooking the chicken and infuse it with aromatics.
  4. Prepare Herbs and Potatoes: While the chicken roasts, chop the fresh oregano and tarragon, and halve the baby potatoes to get them ready for the second cooking phase.
  5. Add Cream, Wine, Herbs, and Potatoes: Remove the Dutch oven from the oven and carefully add the heavy cream, dry white wine, chopped oregano, chopped tarragon, and halved baby potatoes into the pot around the chicken. Do not cover the pot this time.
  6. Continue Roasting Uncovered: Return the Dutch oven to the oven and roast uncovered for an additional 45 minutes. This allows the sauce to thicken and the potatoes to cook through.
  7. Finish and Garnish: Once cooked, remove the rosemary sprigs from the pot. Sprinkle the chopped fresh parsley over the chicken and potatoes before serving to add a bright, fresh finish.

Notes

  • You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich and creamy.
  • Make sure the chicken is fully cooked to an internal temperature of 165°F for safety.
  • Using a Dutch oven ensures even cooking and the creation of a flavorful sauce; if unavailable, use a deep oven-safe pot with a lid.
  • Let the chicken rest for 10 minutes after roasting for juicier meat.
  • Dry white wine adds depth but can be substituted with more chicken broth if avoiding alcohol.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://speedyhomecooking.com/creamy-lemon-and-herb-pot-roasted-chicken-recipe/