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Creamy Lemon and Herb Pot Roasted Chicken

Creamy Lemon and Herb Pot Roasted Chicken
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Creamy Lemon and Herb Pot Roasted Chicken is a heartwarming dish that brings comfort to any gathering. This one-pot wonder features succulent chicken infused with zesty lemon and aromatic herbs, creating a delightful balance of flavors. The slow roasting in a Dutch oven ensures each bite is tender and juicy, enveloped in a rich creamy sauce. Ideal for both weeknight dinners and special occasions, this recipe allows you to enjoy a wholesome meal without the hassle of multiple dishes. Serve it up with your favorite sides, and watch your family savor every bite!

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 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
  • 1/2 cup dry apple vinegar
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place the whole chicken in a Dutch oven and pierce the lemon several times before inserting it into the chicken cavity.
  3. Season the chicken generously with salt, pepper, smoked paprika, and garlic powder. Add rosemary sprigs, garlic cloves, and pats of butter around the chicken.
  4. Pour in the chicken broth and cover the pot. Roast for 45 minutes.
  5. After 45 minutes, uncover and add heavy cream, white apple vinegar, chopped oregano, tarragon, and halved baby potatoes.
  6. Return uncovered to the oven for another 45 minutes until golden brown.
  7. Remove from oven, garnish with fresh parsley, and serve.

Nutrition

Find it online: https://juliataste.com/creamy-lemon-and-herb-pot-roasted-chicken/