Description
This Creamy Lemon and Herb Pot Roasted Chicken recipe is a delicious and comforting dish perfect for a family dinner or a special occasion. Tender roasted chicken infused with lemon and herbs, cooked in a creamy sauce with baby potatoes.
Ingredients
Units
Scale
For the Chicken:
- 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
- 1 cup chicken broth or stock
For the Sauce:
- 2 cups heavy cream
- 1/2 cup dry white wine
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh tarragon
Additional:
- 1.5 pounds baby potatoes
- 1 tablespoon fresh parsley (optional)
Instructions
- Preheat the Oven: Pre-heat your oven to 425F.
- Prepare the Chicken: Add the chicken to a Dutch oven. Insert the pricked lemon into the chicken’s cavity. Season the chicken with salt, pepper, garlic powder, and smoked paprika. Add rosemary, garlic, and butter around the chicken. Pour in the chicken broth. Cover and roast for 45 minutes.
- Prepare the Sauce: Chop oregano and tarragon. Cut potatoes into halves. Add cream, white wine, oregano, tarragon, and potatoes to the pot. Cook for another 45 minutes, uncovered.
- Serve: Remove rosemary sprigs before serving. Sprinkle with chopped parsley.
Notes
- Use heavy cream to avoid curdling.
- Ensure the Dutch oven is deep enough to prevent spills.
- Serves 4-6 depending on portion size.
Nutrition
- Serving Size: 1 serving
- Calories: 725
- Sugar: 4g
- Sodium: 445mg
- Fat: 53g
- Saturated Fat: 30g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 215mg
