This creamy lemon and herb pot roasted chicken is simple to make, decadent, and bursting with fresh flavors. See how easy it is to make chicken in a Dutch oven! You will love this one pot meal.
The chicken is moist and juicy, and the potatoes melt in your mouth. The sauce is soo good... my tummy was super happy after eating this Dutch oven chicken!
If you don't want to add the little potatoes, you don't have to. I just figured it was a good way to turn this into a one pot meal 🙂
The chicken and sauce would be perfect with rice, mashed potatoes, steamed veggies (green beans!), a big salad, or anything really.
How to roast a whole chicken in a Dutch oven
Cooking this is a simple two-step process:
- The first 45 minutes are done with the chicken covered to get things going.
- The last 45 minutes of roasting cook the chicken to golden perfection, the cream sauce reduces and thickens, the little potatoes soften, and the herb flavor is intensified.
I made this Dutch oven whole chicken and potatoes recipe in the middle of summer, but it really is well suited for those cooler fall or winter days where you want something hot and comforting.
Leave it to me to cook stuff out of season, though. I'm like that.
This Dutch oven chicken and potatoes recipe is going to be on repeat in my house. It's that good.
It also makes excellent leftovers.
Will you make this Dutch oven chicken recipe?
Have you tried it? Let me know in the comments below!
Creamy Lemon and Herb Pot Roasted Chicken
Ingredients
- 1 whole chicken
- 1 lemon
- Salt & 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 heavy/whipping cream
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
- 1/2 cup dry white wine
- 1 tablespoon fresh parsley (optional)
Instructions
- Pre-heat oven to 425F.
- 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.
- Meanwhile, chop the oregano and tarragon and cut the little potatoes into halves.
- Add the little potatoes, cream, oregano, tarragon, and white wine. Place back into the oven and cook for another 45 minutes, uncovered.
- Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as you're ready to dish up.
Notes
- The chicken I used to make this was 4 pounds, so keep that in mind when you're following my directions. To ensure chicken is cooked properly, a meat thermometer should read 165F.
- Make sure your Dutch oven or baking dish is deep enough that there's at least an inch and a half from the top after you've added the potatoes in so that it doesn't bubble all over your oven. My Dutch oven has a 5.5 quart capacity. This is the Dutch oven I used to make this recipe and I highly recommend it.
You may also like my sheet pan roasted chicken and potatoes.
Alicia Dunn says
Can I use boneless skinless chicken thighs?
Natasha says
I've only tested it as written with a whole chicken. You could try, but they won't need as long to cook.
Abby says
This recipe was outstanding and so easy! I added carrots to my potatoes and didn’t have dry wine so I added white vinegar. Less than 1/4 cup was enough. Once chicken was finished, I took potatoes and veggies out and roasted with salt,pepper, and paprika at 450 for about 15 min then set broil to crisp them up a bit. They were excellent. I transferred the cream mixture to a pan and added some flour to thicken up, like mentioned in another comment and it made a delicious gravy. Chicken was super moist and flavorful. This has been added to my “must have” recipe book! Thank you for posting!
Natasha says
Excellent! 🙂
Carrie says
Did you use condensed chicken broth or regular chicken broth ?
Natasha says
Just the regular stuff you get in the cartons or cans. 🙂
C says
Can I cook this in a crockpot ? If so, for how long ? I
know the skin won’t be as crisp.
Natasha says
Hi! Honestly, I am not sure. I haven't ever done a whole chicken in the crockpot. You could look up timing for similar recipes and adapt this one perhaps. Let me know if you try!
Nelly says
Should I use defrosted chicken? Or can I use frozen?
Natasha says
Defrosted.
Alycia says
Just standing here over the stove drinking the leftover sauce out of a ladle….
It was fantastic.
Natasha says
Hahaha I love that!! 😀 So glad you enjoyed it. Thanks for your review!
DrDblD says
This recipe was fantastic. Do monitor and adjust your cooking time per the instructions. I added green beans along with the potatoes to make it a one pot meal. Once the chicken was done, I poured the liquid and vegetables through a colander. I placed the vegetables (including the rosemary sprigs) on a parchment lined cookie sheet and seasoned them with more salt, pepper and paprika then roasted them til golden brown at 450 degrees. I added about 3/4 cup of flour to a bowl and incrementally blended the liquid to it until smooth then returned it to the stove and simmered it into a gravy, adding a bit of raw sugar and molasses as well as the initial spices. This meal disappeared. Barely any leftovers.
Natasha says
So happy you enjoyed it!! Appreciate your detailed review. 🙂