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Creamy Lemon and Herb Pot Roasted Chicken

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 800
A deliciously creamy and herb-infused roasted chicken dish, perfect for family gatherings.

Ingredients

Poultry

  • 1 whole chicken (about 4 pounds)
  • 1 whole lemon
  • to taste salt & pepper
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon smoked paprika
  • 5-6 sprigs fresh rosemary
  • 6 cloves garlic (peeled)
  • 3 tablespoons butter
  • 1 cup chicken broth or stock
  • 2 cups heavy/whipping cream (see note)
  • 0.5 cup dry white wine
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh tarragon
  • 1.5 pounds baby potatoes
  • 1 tablespoon chopped fresh parsley

Instructions 

  • Pre-heat your oven to 425F.
  • Add the chicken to a Dutch oven, insert the pricked lemon in the cavity, and season with salt, pepper, smoked paprika, and garlic powder. Add rosemary and garlic around the chicken, place butter slices, and pour in chicken broth. Cover and roast for 45 minutes.
  • Chop the oregano and tarragon, and cut the potatoes in halves.
  • Add cream, white wine, oregano, tarragon, and potatoes to the pot. Cook uncovered for another 45 minutes.
  • Remove rosemary sprigs, chop parsley, and sprinkle on before serving.

Notes

For a richer flavor, use homemade chicken broth.
Calories: 800kcal
Cost: $25.00
Course: Main Course
Cuisine: American
Keyword: Chicken