Creamy Lemon and Herb Pot Roasted Chicken
Creamy Lemon and Herb Pot Roasted Chicken is a comforting, one-pot dish that elevates family dinners or special occasions with its rich flavors and tender meat. This easy recipe combines succulent chicken with zesty lemon and aromatic herbs, all enveloped in a creamy sauce. Perfectly roasted in a Dutch oven, this meal is as visually stunning as it is delicious. With minimal cleanup required and the ability to impress even the most discerning guests, this dish is sure to become a favorite at your table.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 1 lemon
- Salt and pepper
- 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 apple vinegar
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
- 1.5 pounds baby potatoes
- 1 tablespoon fresh parsley (optional)
Instructions
- Preheat your oven to 425°F.
- Place the whole chicken in a Dutch oven. Prick the lemon several times, insert it into the cavity, and season the chicken with salt, pepper, garlic powder, and smoked paprika. Add rosemary sprigs and garlic cloves around it.
- Scatter pieces of butter around the chicken, pour in chicken broth, cover, and roast for 45 minutes.
- Chop fresh herbs and halve the baby potatoes. After 45 minutes, add heavy cream, apple vinegar, chopped herbs, and potatoes to the pot.
- Roast uncovered for another 45 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg