Creamy Lemon and Herb Pot Roasted Chicken for Cozy Dinners

This Creamy Lemon and Herb Pot Roasted Chicken is a comforting dish perfect for cozy dinners.

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Prep Time 15

Cook Time 1 30

Resting Time 15

Total Time 2

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 700

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole chicken (about 4 pounds) ensure it's fresh for maximum flavor
1 whole lemon pierce it beforehand to unlock more juice
to taste salt
to taste pepper

For the Seasoning

1/2 teaspoon garlic powder feel free to use fresh garlic for a stronger taste
1/4 teaspoon smoked paprika
5-6 sprigs fresh rosemary thyme is a good substitute if needed

For the Sauce and Potatoes

6 cloves garlic (peeled) surround the chicken for flavor infusion
3 tablespoons butter (cut into pats) can swap with olive oil for dairy-free
1 cup chicken broth or stock homemade is best for depth
2 cups heavy/whipping cream ensure it's at least 33% fat to prevent curdling
1/2 cup dry white wine substitute with extra broth for a non-alcoholic option
2 tablespoons fresh oregano (chopped) adjust if using dried oregano
1 tablespoon fresh tarragon (chopped) optional but recommended for best taste
1.5 pounds baby potatoes (halved) absorb all the delicious flavors from the sauce

For Garnish

1 tablespoon fresh parsley (chopped) adds a touch of color and freshness

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
Place the whole chicken in a large Dutch oven. Stuff the cavity with a pierced lemon and season with salt, pepper, garlic powder, and smoked paprika.
Surround the chicken with fresh rosemary, garlic cloves, and pats of butter. Pour 1 cup of chicken broth into the pot.
Cover the Dutch oven and roast the chicken for 45 minutes.
Chop the fresh herbs and halve the baby potatoes while the chicken is roasting.
After 45 minutes, remove the pot and stir in the heavy cream, white wine, chopped herbs, and halved potatoes.
Return the pot to the oven and roast for an additional 45 minutes.
Remove the pot once the chicken is browned and the sauce is thickened. Garnish with chopped fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 700kcalCarbohydrates: 25gProtein: 60gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 600mgPotassium: 1200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Allow the chicken to rest for 10-15 minutes after roasting for the best flavor.

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