Description
This creamy lemon and herb pot roasted chicken is a hearty one-pot meal featuring tender chicken roasted with lemon, garlic, and herbs in a creamy sauce. Rustic and comforting, it’s perfect for family dinners or gatherings.
Ingredients
- 1 whole chicken (about 4–5 lbs) or 4–6 bone-in chicken pieces (thighs/drumsticks)
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp fresh rosemary, thyme, or parsley
- 1 lemon (zest and juice)
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream or half-and-half
- 3 carrots, cut into chunks (optional)
- 1 lb baby potatoes, halved (optional)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken dry and season with salt, pepper, lemon zest, and herbs.
- Heat olive oil or butter in a Dutch oven or oven-safe pot over medium-high heat. Sear chicken on all sides until golden. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Stir in broth, lemon juice, and more herbs. Return chicken to the pot.
- Add carrots and potatoes around the chicken if using.
- Cover and roast for 1–1.5 hours, until chicken reaches 165°F internally.
- Remove chicken. Whisk cream into pot juices to create a smooth sauce.
- Carve chicken, spoon sauce over the top, and garnish with fresh herbs before serving.
Notes
- Use chicken thighs or drumsticks for quicker cooking.
- Leeks or mushrooms can be added for extra flavor.
- Skip cream for a lighter lemon-herb broth, or use a cornstarch slurry to thicken.
- Dill and parsley can be swapped in for a fresher taste.
- Reheat gently with a splash of broth or cream to maintain sauce consistency.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 510
- Sugar: 3g
- Sodium: 690mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg
