Creamy Lemon and Herb Pot Roasted Chicken
Experience a culinary delight with this Creamy Lemon and Herb Pot Roasted Chicken, perfect for family gatherings or special occasions. Infused with zesty lemon and aromatic herbs, this dish is rich in flavor yet simple to prepare using a Dutch oven. It boasts a golden-brown exterior and tender, juicy meat that will impress your guests without overwhelming you in the kitchen. The one-pot cooking method ensures minimal cleanup, allowing you to focus on enjoying your delicious meal. Serve it alongside crusty bread, rice, or a fresh salad for a complete dining experience.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
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
- 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
- Preheat your oven to 425°F (220°C).
- Add the whole chicken to your Dutch oven. Pierce the lemon several times with a knife, then insert it into the cavity of the chicken. Season generously with salt, pepper, smoked paprika, and garlic powder. Arrange the rosemary sprigs, peeled garlic cloves, and pats of butter around the chicken. Pour in the chicken broth.
- Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 45 minutes so that the chicken cooks through while absorbing all those wonderful flavors.
- While the chicken roasts, prepare your herbs by chopping the oregano and tarragon. Cut baby potatoes in half if you haven't already. After 45 minutes, carefully add the cream, apple vinegar, oregano, tarragon, and halved potatoes to the pot. Return it to the oven uncovered for another 45 minutes until everything is golden brown.
- Once cooking is complete, remove any rosemary sprigs from the pot. Chop fresh parsley and sprinkle it over your creamy lemon and herb pot roasted chicken right before serving for an added burst of freshness.
Nutrition
- Serving Size: 1 portion (approximately 300g)
- Calories: 590
- Sugar: 3g
- Sodium: 410mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 155mg