Creamy Lemon and Herb Pot Roasted Chicken
Creamy Lemon and Herb Pot Roasted Chicken is a delightful dish that perfectly balances convenience with bold flavors. This one-pot marvel transforms a whole chicken into a savory masterpiece, enveloped in a luscious cream sauce infused with zesty lemon and aromatic herbs. Ideal for family gatherings or cozy weeknight dinners, this recipe not only delivers on taste but also ensures easy cleanup thanks to the Dutch oven method. Impress your guests with its stunning presentation and satisfy their taste buds with every bite!
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 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
- 2 cups heavy cream
- 1/2 cup dry white apple vinegar
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
- 1.5 pounds baby potatoes
- 1 tablespoon fresh parsley (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chicken in a Dutch oven. Prick the lemon and insert it into the cavity of the chicken. Season with salt, pepper, garlic powder, and smoked paprika.
- Surround the chicken with rosemary sprigs and garlic cloves. Add butter slices and pour in the chicken broth.
- Cover and roast for 45 minutes. Then, add cream, white apple vinegar, chopped oregano, tarragon, and halved baby potatoes.
- Return to the oven uncovered for another 45 minutes until browned.
Nutrition
- Serving Size: 1/6 of recipe (approximately 260g)
- Calories: 485
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg