Description
Indulge in the succulent flavors of a Creamy Lemon Herb Pot Roasted Whole Chicken. This dish combines tender chicken with a rich, herb-infused cream sauce for a comforting and satisfying meal.
Ingredients
Scale
Whole Chicken:
- 1 whole chicken (about 4 pounds)
Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lemon (halved)
- 6 garlic cloves (smashed)
- Salt and pepper to taste
- 1 teaspoon dried oregano
Sauce:
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup chopped onion
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary (chopped)
- Optional: extra lemon slices and fresh herbs for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the chicken: Pat the chicken dry and season with salt, pepper, and oregano. Stuff the cavity with lemon and garlic.
- Sear the chicken: Brown the chicken on all sides in a Dutch oven.
- Make the sauce: Sauté onion and garlic, add broth, cream, thyme, and rosemary.
- Roast the chicken: Return the chicken to the pot, cover, and roast for 1 hour and 15 minutes.
- Rest and serve: Let the chicken rest before carving. Serve with creamy herb sauce.
Notes
- You can add baby potatoes or carrots for a one-pot meal.
- For a dairy-free version, use coconut cream or omit the cream.
- Leftover chicken is great for sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken with sauce
- Calories: 410
- Sugar: 1g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 145mg
