Lemon Herb Pot Roast Chicken
A delightful roast chicken recipe infused with lemon and fresh herbs, perfect for family gatherings.
Equipment
- Dutch oven For roasting the chicken.
Ingredients
Main Ingredients
- 1 whole chicken about 4 pounds
- 1 whole lemon
- Salt & pepper to taste
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 5 sprigs fresh rosemary
- 6 cloves garlic peeled
- 3 tablespoons butter
- 1 cup chicken broth or stock
- 2 cups heavy/whipping cream
- 0.5 cup dry white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
- 1.5 pounds baby potatoes
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 425°F (220°C).
- Place the whole chicken in a Dutch oven. Pierce the lemon with a knife and insert it into the chicken's cavity.
- Season the chicken with salt, pepper, garlic powder, and smoked paprika.
- Add the rosemary sprigs and peeled garlic cloves around the chicken.
- Distribute the butter slices around the chicken.
- Pour in the chicken broth. Cover the Dutch oven and roast in the oven for 45 minutes.
- While the chicken is roasting, chop the oregano and tarragon. Halve the baby potatoes.
- After 45 minutes, carefully remove the Dutch oven from the oven. Add the heavy cream, white wine, chopped oregano, tarragon, and baby potatoes to the Dutch oven.
- Return the Dutch oven to the oven, uncovered, and cook for another 45 minutes.
- Once done, remove the rosemary sprigs before serving. Sprinkle the chopped parsley over the dish for a fresh finish.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.