Description
This Creamy Lemon and Herb Pot Roasted Chicken recipe is a delightful dish that combines the freshness of lemon and herbs with the richness of cream and butter, resulting in a succulent and flavorful roasted chicken that is perfect for a special dinner.
Ingredients
Units
Scale
For the Chicken:
- 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
For the Sauce and Potatoes:
- 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
- Preheat the oven: Preheat your oven to 425F.
- Prepare the chicken: Add the chicken to a Dutch oven. Prick the lemon with a knife and place it inside the chicken’s cavity. Season the chicken with salt, pepper, garlic powder, and smoked paprika. Add rosemary sprigs, garlic cloves, and butter around the chicken. Pour in the chicken broth. Cover and roast in the oven for 45 minutes.
- Prepare the sauce and potatoes: Chop the oregano and tarragon. Cut the potatoes in half. Add the heavy cream, white wine, oregano, tarragon, and potatoes to the pot. Cook uncovered for another 45 minutes.
- Finish and serve: Remove the rosemary sprigs before serving. Sprinkle chopped parsley over the dish before serving.
Notes
- Use heavy cream in this recipe to prevent curdling.
- Ensure your Dutch oven is deep enough to prevent spills in the oven.
- This recipe serves 4-6 people, depending on portion size.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 650 kcal
- Sugar: Approximately 3g
- Sodium: Approximately 600mg
- Fat: Approximately 45g
- Saturated Fat: Approximately 25g
- Unsaturated Fat: Approximately 15g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 2g
- Protein: Approximately 35g
- Cholesterol: Approximately 200mg
