Description
Creamy Lemon and Herb Pot Roasted Chicken is a comforting yet refreshing dish where a whole chicken is roasted with bright lemon, fragrant herbs, and a rich, creamy broth that transforms into a luxurious sauce.
Ingredients
- 1 whole chicken (3–4 lbs), patted dry
- 2 tablespoons olive oil or butter
- 4 garlic cloves, minced or smashed
- 1 yellow onion, sliced
- 2 lemons (zest and juice, plus slices for roasting)
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and black pepper, to taste
- 2 cups chicken broth
- 3/4 cup heavy cream or half-and-half
- 1 tablespoon Dijon mustard (optional)
- Fresh parsley or dill, chopped (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C). Season the chicken inside and out with salt, pepper, lemon zest, and chopped herbs.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken on all sides until golden, then transfer to a plate.
- Sauté the onions and garlic in the same pot until softened. Deglaze with a splash of broth and lemon juice.
- Return chicken to the pot breast-side up. Add lemon slices and herb sprigs around it. Pour in broth to cover the bottom half of the chicken.
- Cover and roast for 1 hour. Uncover and roast an additional 20–30 minutes until skin is crispy and internal temp reaches 165°F (75°C).
- Transfer chicken to a board to rest. Simmer the pan juices, stir in cream and Dijon, and reduce until slightly thickened.
- Carve the chicken and serve with sauce spooned over each portion. Garnish with fresh herbs and a squeeze of lemon.
Notes
- Add baby potatoes or carrots to the pot for a one-pan meal.
- For sweetness, add a drizzle of honey to the sauce.
- Swap cream for coconut milk for a dairy-free version.
- Use boneless chicken thighs for a quicker version.
- Reheat leftovers with a splash of broth or cream to refresh the sauce.
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg
