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Creamy Lemon and Herb Pot Roasted Whole Chicken
from Salt and Lavender

Name: Creamy Lemon and Herb Pot Roasted Whole Chicken
Prep time: 10M
Cook time: 90M
Total time: 1H40M
Ingredients: 1 whole chicken; 1 lemon; Salt and pepper; Garlic powder; Smoked paprika; 5-6 sprigs fresh rosemary; 6 cloves garlic, peeled; 3 tablespoons butter; 1 (10 fluid ounce) can chicken broth or stock; 1.5 pounds little potatoes; 2 cups whipping/heavy cream; 2 tablespoons fresh oregano; 1 tablespoon fresh tarragon; ½ cup dry white wine; 1 tablespoon fresh parsley (optional)

Ingredients

You need 15 Ingredients

1 tablespoon fresh parsley (optional)

½ cup dry white wine

1 tablespoon fresh tarragon

2 tablespoons fresh oregano

2 cups whipping/heavy cream

1.5 pounds little potatoes

1 (10 fluid ounce) can chicken broth or stock

3 tablespoons butter

6 cloves garlic, peeled

5-6 sprigs fresh rosemary

Smoked paprika

Garlic powder

Salt and pepper

1 lemon

1 whole chicken

Steps

Showing 2 out of 5 Steps

Add the chicken to a Dutch oven or baking dish. Prick lemon with a knife in several places, and then insert lemon in the chicken's cavity. Sprinkle the chicken with salt, pepper, smoked paprika, and garlic powder. Place rosemary sprigs and garlic cloves around the chicken. Cut butter into smaller slices and place it around the chicken. Pour the chicken broth into the Dutch oven. Cover and place in the oven and roast for 45 minutes.
Pre-heat oven to 425F.

View the remaining steps at
Salt and Lavender