Description
Indulge in the rich flavors of this Creamy Lemon and Herb Pot Roasted Chicken recipe. With a luscious creamy lemon sauce and aromatic herbs, this dish is sure to impress your family and friends.
Ingredients
Whole Chicken:
1 whole chicken (about 4 lbs),
Olive Oil Mixture:
2 tablespoons olive oil, 1 tablespoon butter,
Aromatics:
1 small onion (quartered), 4 garlic cloves (smashed), 1 lemon (halved),
Creamy Lemon Sauce:
1/2 cup heavy cream, 1/2 cup chicken broth, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 2 tablespoons lemon juice,
Herb Blend:
1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme,
Seasoning:
1 teaspoon salt, 1/2 teaspoon black pepper
Instructions
- Preheat the Oven:
- Sear the Chicken:
- Prepare the Sauce:
- Roast the Chicken:
- Rest and Serve:
Preheat the oven to 375°F. Pat the chicken dry and season with salt and pepper.
Heat oil and butter in a Dutch oven, sear chicken until golden. Remove chicken.
Sauté onion, garlic, and lemon. Whisk cream, broth, mustard, zest, juice. Add herbs.
Return chicken to pot, pour sauce over. Cover and roast for 1h 15m. Remove lid for browning.
Rest chicken, carve, spoon sauce over before serving.
Notes
- You can use bone-in chicken pieces to reduce cooking time.
- Serve with roasted potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 2g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 160mg
