Description
This Creamy Lemon and Herb Pot Roasted Chicken recipe combines juicy, flavorful chicken with a rich, creamy sauce infused with lemon and fresh herbs. It’s a comforting and delicious meal perfect for a cozy 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 Cream Sauce:
- 2 cups heavy cream
- 1/2 cup dry white wine
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
For the Potatoes:
- 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 and place it inside the chicken. Season the chicken with salt, pepper, garlic powder, and smoked paprika. Add rosemary, garlic, and butter around the chicken. Pour in the chicken broth. Cover and roast for 45 minutes.
- Prepare the Sauce and Potatoes: Chop the herbs and potatoes. Add the cream, white wine, herbs, and potatoes to the pot. Cook for another 45 minutes, uncovered.
- Finish and Serve: Remove rosemary sprigs, sprinkle with parsley, and serve.
Notes
- Use heavy cream for the sauce to prevent curdling.
- Ensure your Dutch oven or baking dish has enough depth to avoid spills.
- This recipe serves 4-6 depending on portion size.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 650
- Sugar: Approx. 3g
- Sodium: Approx. 500mg
- Fat: Approx. 45g
- Saturated Fat: Approx. 25g
- Unsaturated Fat: Approx. 15g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 2g
- Protein: Approx. 40g
- Cholesterol: Approx. 200mg
