Description
Indulge in the rich and comforting flavors of this Creamy Lemon and Herb Pot Roasted Chicken. Tender chicken infused with garlic, thyme, rosemary, and parsley, then bathed in a luxurious lemon-herb cream sauce, this dish is sure to impress.
Ingredients
Scale
Chicken:
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
For the Sauce:
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 large lemon, zested and juiced
- 2 tablespoons butter
Vegetables:
- 1 medium onion, sliced
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the chicken: Pat the chicken dry and rub with olive oil, garlic, thyme, rosemary, parsley, salt, and pepper.
- Sear the chicken: In a Dutch oven, sear the chicken until golden brown. Remove and set aside.
- Cook the vegetables: Cook onion, carrots, and celery in the pot.
- Deglaze and add sauce: Deglaze with wine, then add broth, cream, lemon juice, and zest.
- Roast the chicken: Return chicken to the pot, cover, and roast for 1 hour 15 minutes to 1 hour 30 minutes.
- Rest and serve: Let the chicken rest, then carve and serve with sauce and vegetables.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Enhance with fresh dill for added herb flavor.
- Serve with roasted potatoes, rice, or bread to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Pot Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 chicken with sauce and vegetables
- Calories: 520
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 150 mg
