Description
This Herb Roasted Chicken in Creamy Garlic Herb Sauce is a comforting and flavorful dish featuring tender, golden-brown chicken pieces roasted in a velvety sauce made with mushrooms, shallots, celery, garlic, fresh herbs, and creamy heavy cream. The addition of baby yellow potatoes cooked in the sauce makes this one-pot meal hearty and satisfying, perfect for a family dinner.
Ingredients
Chicken
- 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts, or 8 bone-in, skin-on chicken thighs)
- 1 tablespoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons salted butter
Vegetables and Herbs
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
- 2 teaspoons fresh parsley, minced (or 1 teaspoon dried parsley)
Sauce
- ¼ cup all-purpose flour
- ½ cup low-sodium chicken stock mixed with 1 tablespoon lemon juice (replaces white wine)
- 2 cups chicken stock
- ¼ cup heavy cream
Other
- 1 pound baby yellow potatoes, halved
Instructions
- Season the Chicken: Pat the chicken dry with paper towels. In a small bowl, combine 2 teaspoons of kosher salt and ½ teaspoon of black pepper. Rub this seasoning evenly all over the chicken pieces, including underneath the skin to enhance flavor throughout.
- Sear the Chicken: Heat 3 tablespoons of salted butter in a 3 to 5-quart Dutch oven over medium-high heat. Place the chicken pieces skin-side down in the pot and sear for 3 to 5 minutes per side until they develop a golden brown crust. Remove the browned chicken and set aside.
- Sauté the Vegetables: In the same pot, add the halved brown mushrooms, diced shallots, chopped celery, and minced garlic. Cook for about 7 minutes, stirring occasionally, until the mushrooms release their juices and the shallots become translucent. Season the vegetables with the remaining 1 teaspoon salt, ½ teaspoon black pepper, minced sage, and parsley.
- Make the Sauce: Sprinkle ¼ cup of all-purpose flour over the sautéed vegetables and stir well to coat everything evenly. Pour in ½ cup chicken stock mixed with lemon juice, scraping the bottom of the pot to lift any browned bits. Gradually add the remaining 2 cups of chicken stock, stirring continuously to prevent lumps and creating a smooth sauce.
- Assemble & Bake: Add the halved baby yellow potatoes to the pot, stirring them gently to coat in the sauce. Nestle the seared chicken pieces back on top of the potatoes and sauce. Transfer the Dutch oven to a preheated oven at 375°F (190°C) and roast uncovered for 40 to 45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are tender.
- Finish the Sauce: Remove the pot from the oven and stir in ¼ cup of heavy cream until fully incorporated, creating a creamy consistency. Cover the pot with a lid or foil and let it rest for 10 minutes to allow the flavors to meld.
- Serve & Enjoy: Plate the herb-roasted chicken alongside the creamy mushroom and potato mixture. Garnish with extra fresh parsley if desired for an added burst of color and flavor.
Notes
- Patting the chicken dry before seasoning helps to achieve a crispy skin.
- Using a Dutch oven enables both stovetop searing and oven roasting in one vessel for convenience.
- Substituting lemon juice for white wine adds acidity without alcohol and balances the flavors.
- Cooking potatoes directly in the sauce infuses them with herbs and creamy garlic flavor.
- Allowing the dish to rest after roasting helps retain juices and enhances taste.
