Creamy Lemon and Herb Pot Roasted Chicken
This creamy lemon and herb pot roasted chicken is simple to make, decadent, and bursting with fresh flavors.
Equipment
- Dutch oven
Ingredients
Chicken and Vegetables
- 1 whole chicken about 4 pounds
- 1 whole lemon pierced with a knife
- Salt & pepper to taste
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 5-6 sprigs fresh rosemary
- 6 cloves garlic peeled
- 3 tablespoons butter cut into pats
- 1 cup chicken broth or stock
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1.5 pounds baby potatoes cut into halves
- 2 cups heavy/whipping cream see note
- ½ cup dry white wine
- 1 tablespoon chopped fresh parsley
Instructions
Cooking Instructions
- Pre-heat your oven to 425F.
- Add the chicken to a Dutch oven. Pierce the lemon with a knife in several places, and then insert the lemon in the chicken's cavity. Season the chicken with salt, pepper, smoked paprika, and garlic powder. Place the rosemary sprigs, garlic cloves, and butter around the chicken. Pour the chicken broth into the Dutch oven. Cover and roast for 45 minutes.
- Meanwhile, prep the oregano, tarragon, and potatoes.
- Add the cream, white wine, oregano, tarragon, and potatoes to the pot. Place it back in the oven and cook for another 45 minutes, uncovered.
- Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as you’re ready to dish up.
Notes
Use cream that’s at least 33% fat; do not substitute for something lower fat as it will curdle. Ensure your Dutch oven or baking dish is deep enough to prevent bubbling over. Serves 4-6 depending on portion size.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 35gProtein: 40gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 600mgPotassium: 1000mgFiber: 4gSugar: 3gVitamin A: 900IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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