Description
This Creamy Lemon Herb Pot Roasted Whole Chicken is a delicious and comforting dish perfect for a family dinner or special occasion. The combination of lemon, herbs, and creamy sauce makes this roasted chicken flavorful and juicy.
Ingredients
Scale
- 1 whole chicken (about 4-5 pounds), giblets removed and patted dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 1 large lemon (zested and halved)
- 4 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1 medium yellow onion (sliced)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3-4 sprigs fresh rosemary and thyme (optional for garnish)
Whole Chicken:
Herb Butter:
Other:
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the herb butter: Mix 2 tablespoons of softened butter with lemon zest, garlic, dried herbs, paprika, salt, and pepper to form a paste.
- Rub the chicken: Gently loosen the chicken skin and rub the herb butter under the skin and over the entire chicken.
- Sear the chicken: Sear the chicken on all sides until golden brown, then set aside.
- Sauté onion: Sauté the sliced onion in the same pot.
- Add liquids: Add chicken broth, lemon juice, and heavy cream. Bring to a simmer.
- Roast the chicken: Return the chicken to the pot, cover, and roast in the oven for 1 hour and 15 minutes.
- Rest and garnish: Let the chicken rest, garnish with fresh herbs, and serve with the sauce.
Notes
- For extra flavor, stuff the chicken cavity with the other half of the lemon and fresh herb sprigs.
- Serve with roasted vegetables, mashed potatoes, or rice to complement the creamy sauce.
Nutrition
- Serving Size: 1/6 of chicken with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 145mg
