Creamy Lemon and Herb Pot Roasted Chicken
Indulge in the comforting flavors of Creamy Lemon and Herb Pot Roasted Chicken, a dish that promises to elevate any family dinner or special gathering. This one-pot wonder combines succulent chicken with a rich, creamy sauce infused with fresh herbs and zesty lemon. The simple preparation ensures that even novice cooks can impress their guests, while the bold flavors will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 1 lemon
- Salt & 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 (cut into pats)
- 1 cup chicken broth
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1.5 pounds baby potatoes (cut into halves)
- 2 cups heavy/whipping cream
- 1/2 cup dry white apple vinegar
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F.
- Place the whole chicken in a Dutch oven. Pierce the lemon multiple times and insert it into the chicken's cavity. Season generously with salt, pepper, smoked paprika, and garlic powder. Add rosemary sprigs and garlic around the chicken, then top with butter pats and pour in the chicken broth.
- Cover with a lid or foil and roast for 45 minutes.
- Remove the lid, add heavy cream, apple vinegar, oregano, tarragon, and halved potatoes around the chicken. Stir gently to combine.
- Roast uncovered for an additional 45 minutes until everything is tender and cooked through.
- Garnish with chopped parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 750mg
- Fat: 48g
- Saturated Fat: 27g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg