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Creamy Lemon and Herb Pot Roasted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 to 6 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Description

This Creamy Lemon and Herb Pot Roasted Chicken recipe combines a perfectly roasted whole chicken infused with fresh lemon, garlic, and herbs, cooked slowly in a Dutch oven with creamy white wine sauce and tender baby potatoes. It’s a comforting, flavorful dish that’s perfect for a family dinner or special occasion.

Ingredients

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

Liquid and Herbs

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

Vegetables and Garnish

  • 1.5 pounds baby potatoes
  • 1 tablespoon fresh parsley (optional)

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the chicken evenly.
  2. Prepare and season chicken: Place the whole chicken inside a Dutch oven. Prick the lemon several times with a fork and insert it inside the chicken cavity. Season the chicken generously with salt, pepper, garlic powder, and smoked paprika. Arrange rosemary sprigs, peeled garlic cloves, and butter around the chicken inside the pot. Pour in 1 cup of chicken broth. Cover the pot with a lid and roast the chicken for 45 minutes.
  3. Add liquids, herbs, and potatoes: While the chicken roasts, chop the fresh oregano, tarragon, and baby potatoes. After the initial 45 minutes, remove the lid, add the heavy cream, dry white wine, chopped herbs, and baby potatoes to the pot. Stir gently to incorporate and continue to roast uncovered for another 45 minutes until the chicken is cooked through and the potatoes are tender.
  4. Finish and serve: Remove the rosemary sprigs from the pot. If desired, sprinkle fresh parsley over the top as a vibrant garnish. Serve the creamy lemon and herb pot-roasted chicken hot, spooning the creamy sauce and potatoes alongside.

Notes

  • Use a fresh lemon for the best citrus flavor infusion inside the chicken cavity.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Baby potatoes work well as they cook evenly and absorb the creamy sauce.
  • For a thicker sauce, remove the chicken and potatoes after cooking and simmer the sauce uncovered until reduced to desired consistency.
  • Fresh herbs can be substituted with dried herbs but reduce quantity by half for dried.
  • Let the chicken rest for 10 minutes after roasting for juicier meat.

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