Description
This Creamy Lemon and Herb Pot Roasted Chicken is a comforting and elegant one-pot meal featuring tender roasted chicken infused with lemon, garlic, and fragrant herbs. Baby potatoes are cooked in a luscious creamy white wine sauce enriched with fresh oregano, tarragon, and parsley, making it a perfect dinner for any occasion.
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
- 1 cup chicken broth or stock
Sauce and Vegetables
- 2 cups heavy cream
- 1/2 cup dry white wine
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
- 1.5 pounds baby potatoes
- 1 tablespoon fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F to ensure it reaches the proper temperature for roasting the chicken evenly and achieving a beautiful golden skin.
- Prepare the Chicken: Place the whole chicken in a Dutch oven. Prick the lemon and insert it into the cavity of the chicken to infuse a bright citrus flavor from the inside out. Season the chicken generously with salt, pepper, garlic powder, and smoked paprika for depth and smokiness. Surround the chicken with fresh rosemary sprigs, peeled garlic cloves, and pats of butter to add aroma and richness. Pour 1 cup of chicken broth into the pot to keep the chicken moist during roasting. Cover the Dutch oven and roast for 45 minutes.
- Prepare the Sauce and Potatoes: While the chicken roasts, chop the fresh oregano, tarragon, and baby potatoes. After the first roasting period, uncover the pot and add the heavy cream, dry white wine, chopped herbs, and potatoes directly into the Dutch oven with the chicken. This combination will create a creamy, herbaceous sauce that complements the tender chicken and soft potatoes. Continue cooking uncovered for an additional 45 minutes to allow the sauce to thicken and the potatoes to cook through.
- Finish and Serve: Once cooking is complete, carefully remove the rosemary sprigs from the dish. Sprinkle chopped fresh parsley over the top for a fresh, colorful garnish. Serve the chicken hot with the creamy herb-infused potatoes and sauce spooned generously on the side.
Notes
- Using a Dutch oven is essential for this recipe as it allows for even heat distribution and retains moisture during roasting.
- Pricking the lemon before placing it inside the chicken releases more juice and aroma into the meat and sauce.
- You can substitute baby potatoes with fingerlings or small Yukon Golds for similar results.
- Make sure to use dry white wine to avoid adding unwanted sweetness to the sauce.
- If preferred, reduce the cream quantity slightly for a lighter sauce without sacrificing flavor.
