0 from 126 votes
Creamy Lemon and Herb Pot Roasted Chicken
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!
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
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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.