Creamy Lemon and Herb Pot Roasted Chicken

Name: Creamy Lemon and Herb Pot Roasted Chicken
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 serving
Ingredients: 1 whole chicken; 1 lemon; salt & pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 5-6 sprigs fresh rosemary; 6 cloves garlic; 3 tablespoons butter; 1 cup chicken broth or stock; 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)

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4.8

126 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
6
Calories
719 kcal
Course
Main Course
Cuisine
American

Creamy Lemon and Herb Pot Roasted Chicken

Nina Acevedo

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This creamy lemon and herb pot roasted chicken is simple to make, decadent, and bursting with fresh flavors. See how easy it is to make chicken in a Dutch oven!

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Ingredients

Servings

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
2 cups heavy cream see note
1/2 cup dry white wine
2 tablespoons fresh oregano
1 tablespoon fresh tarragon
1.5 pounds baby potatoes
1 tablespoon fresh parsley (optional)

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Instructions

Pre-heat your oven to 425F.
Add the chicken to a Dutch oven. Prick the lemon with a knife in several places, and then insert the lemon in the chicken's cavity. Sprinkle the chicken with salt, pepper, smoked paprika, and garlic powder. Place the rosemary sprigs and garlic cloves around the chicken. Cut the butter into smaller slices and place it around the chicken. Pour the chicken broth into the Dutch oven. Cover and place in the oven and roast for 45 minutes.
Meanwhile, chop the oregano and tarragon and cut the potatoes into halves.
Add the cream, white wine, oregano, tarragon, and potatoes to the pot. Place it back in the oven and cook for another 45 minutes, uncovered.
Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as you're ready to dish up.

Notes

I can't say this strongly enough: use heavy cream and do not sub for something lower fat as it will curdle. Heavy cream is 36% fat or higher.
Make sure your Dutch oven or baking dish is deep enough that there's at least an inch and a half from the top after you've added the potatoes in so that it doesn't bubble all over your oven. My Dutch oven has a 5.5 quart capacity.
Serves 4-6 depending on portion size.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Information

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Calories 719kcal (36%) Carbohydrates 28g (9%) Protein 29g (58%) Fat 54g (83%) Saturated Fat 27g (135%) Polyunsaturated Fat 6g Monounsaturated Fat 17g Trans Fat 0.4g Cholesterol 201mg (67%) Sodium 311mg (13%) Potassium 923mg (26%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1725IU (35%) Vitamin C 37mg (41%) Calcium 139mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 719 kcal

% Daily Value*

Calories	719kcal	36%
Carbohydrates	28g	9%
Protein	29g	58%
Fat	54g	83%
Saturated Fat	27g	135%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	17g	85%
Trans Fat	0.4g	20%
Cholesterol	201mg	67%
Sodium	311mg	13%
Potassium	923mg	20%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	1725IU	35%
Vitamin C	37mg	41%
Calcium	139mg	14%
Iron	3mg	17%