Description
This creamy lemon and herb pot roasted chicken features a whole chicken roasted with fresh herbs, garlic, and lemon, then finished with a rich, creamy sauce and tender baby potatoes for a comforting and flavorful meal.
Ingredients
Units
Scale
Main Ingredients
- 1 whole chicken (about 4 pounds)
- 1 lemon
- Salt & pepper (to taste)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 5–6 sprigs fresh rosemary
- 6 cloves garlic (peeled)
- 3 tablespoons butter (cut into pats)
- 1 cup chicken broth or stock
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1.5 pounds baby potatoes (cut into halves)
- 2 cups heavy/whipping cream (see note)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Pre-heat your oven to 425F.
- Prepare Chicken: Add the chicken to a Dutch oven. Pierce the lemon with a knife in several places, and then insert the lemon in the chicken’s cavity. Season the chicken with salt, pepper, smoked paprika, and garlic powder. Place the rosemary sprigs, garlic cloves, and butter around the chicken. Pour the chicken broth into the Dutch oven. Cover and place in the oven and roast for 45 minutes.
- Prep Herbs and Potatoes: Meanwhile, prep the oregano, tarragon, and potatoes.
- Add Cream and Cook: Add the cream, oregano, tarragon, and potatoes to the pot. Place it back in the oven and cook for another 45 minutes, uncovered.
- Finish and Serve: Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as you’re ready to dish up.
Notes
- See note on heavy/whipping cream for best results.
