Creamy Lemon and Herb Pot Roasted Chicken
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 40 mins
-
Servings
6
-
Calories
719 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Lemon and Herb Pot Roasted Chicken
Description
Creamy Lemon and Herb Pot Roasted Chicken features a whole chicken seasoned with lemon inserted into its cavity, garlic powder, smoked paprika, and black pepper, surrounded by rosemary sprigs and garlic cloves. Butter slices are added around the bird, which roasts in chicken broth, imparting moisture and flavor. Later, baby potatoes, heavy cream, white wine, and fresh oregano and tarragon are added, and the dish returns to the oven uncovered, allowing the sauce to thicken and potatoes to cook through.
The finished chicken is tender and infused with citrus and herb flavors. The creamy sauce is rich and silky due to the high-fat heavy cream, accentuated by the depth of white wine and herbs. The potatoes absorb the sauce’s flavors and provide contrasting texture. Butter adds richness and a golden crust on the chicken.
Before serving, the rosemary is discarded, and optional fresh parsley sprinkles enhance freshness and color. This dish works well as a comforting dinner centerpiece, providing protein and starch in one pan. The blend of herbs and cream balances the citrus brightness of the lemon, creating well-rounded flavors.
The recipe advises against substituting heavy cream to prevent curdling and stresses using a sufficiently deep Dutch oven to avoid spills. The recipe makes 4-6 servings, depending on portion size.
Ingredients
- 1 chicken about 4 pounds, whole
- 1 lemon
- salt to taste
- black pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 5-6 rosemary sprigs, fresh
- 6 cloves garlic peeled
- 3 tablespoons butter
- 1 cup chicken broth or stock
- 2 cups heavy cream see note
- 1/2 cup white wine dry
- 2 tablespoons oregano fresh
- 1 tablespoon tarragon fresh
- 1.5 pounds baby potato
- 1 tablespoon parsley fresh, optional
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
- Use heavy cream with at least 36% fat to avoid curdling in the sauce.
- Choose a Dutch oven deep enough to leave about 1.5 inches from the top when potatoes are added to prevent overflow.
- This recipe serves 4 to 6 people, depending on portion size.
- Nutritional information is approximate and can vary based on ingredient selection.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
