Description
This creamy lemon and herb pot roasted whole chicken is cooked in a Dutch oven with baby potatoes for a rich, comforting one-pot meal that’s full of fresh flavor and perfect for leftovers.
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 1 lemon
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 5–6 sprigs fresh rosemary
- 6 cloves garlic, peeled
- 3 tablespoons butter
- 1 cup chicken broth
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh tarragon, chopped
- 1.5 pounds baby potatoes, halved
- 2 cups heavy cream (33% fat or higher)
- 1/2 cup dry white wine
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 425°F.
- Place the whole chicken in a Dutch oven and insert the pierced lemon into the cavity.
- Season the chicken with salt, pepper, smoked paprika, and garlic powder.
- Arrange rosemary, garlic cloves, and butter around the chicken and pour in the chicken broth.
- Cover and roast for 45 minutes.
- Remove from the oven and add heavy cream, white wine, oregano, tarragon, and potatoes.
- Return to the oven uncovered and roast for another 45 minutes until the chicken is fully cooked.
- Remove rosemary sprigs, garnish with chopped parsley, and serve.
Notes
- Use heavy cream with at least 33% fat to prevent curdling.
- Let the cream warm slightly before adding it to the pot.
- Use a Dutch oven that allows at least 1.5 inches of space to prevent bubbling over.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 3g
- Sodium: 680mg
- Fat: Fifty one
- Saturated Fat: 28g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 210mg