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    Home » Chicken & Poultry

    Creamy Lemon and Herb Pot Roasted Chicken

    Published: Aug 12, 2016 / Updated: Sep 5, 2018 / 129 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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.

    creamy lemon and herb roasted whole chicken in a pot with little potatoes

    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:

    1. The first 45 minutes are done with the chicken covered to get things going.
    2. 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.

    plate of creamy lemon and herb pot roasted chicken with little potatoes

    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.

    close-up of whole creamy herb and lemon chicken

    Will you make this Dutch oven chicken recipe?

    Have you tried it? Let me know in the comments below!

    This creamy lemon and herb pot roasted whole chicken is simple to make, decadent, and bursting with fresh flavors. The addition of little potatoes makes it a fantastic one pot meal that makes great leftovers!

    Creamy Lemon and Herb Pot Roasted Chicken

    Pot roasted chicken in a Dutch oven with a delicious creamy herb sauce and potatoes.
    4.64 from 25 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 40 mins
    Course Main Course
    Cuisine American
    Servings 6
    Prevent your screen from going dark

    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.
    Keyword Dutch oven chicken, pot roasted chicken
    Author Natasha Bull

    You may also like my sheet pan roasted chicken and potatoes.

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    1. Alicia Dunn says

      February 7, 2023 at 12:59 PM

      Can I use boneless skinless chicken thighs?

      Reply
      • Natasha says

        February 7, 2023 at 1:09 PM

        I've only tested it as written with a whole chicken. You could try, but they won't need as long to cook.

        Reply
    2. Abby says

      February 3, 2023 at 4:50 PM

      5 stars
      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!

      Reply
      • Natasha says

        February 3, 2023 at 5:52 PM

        Excellent! 🙂

        Reply
    3. Carrie says

      October 23, 2022 at 12:33 PM

      Did you use condensed chicken broth or regular chicken broth ?

      Reply
      • Natasha says

        October 23, 2022 at 12:35 PM

        Just the regular stuff you get in the cartons or cans. 🙂

        Reply
    4. C says

      October 2, 2022 at 10:10 AM

      Can I cook this in a crockpot ? If so, for how long ? I
      know the skin won’t be as crisp.

      Reply
      • Natasha says

        October 2, 2022 at 11:31 AM

        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!

        Reply
    5. Nelly says

      May 24, 2022 at 12:59 PM

      Should I use defrosted chicken? Or can I use frozen?

      Reply
      • Natasha says

        May 24, 2022 at 2:12 PM

        Defrosted.

        Reply
    6. Alycia says

      April 23, 2022 at 7:16 PM

      5 stars
      Just standing here over the stove drinking the leftover sauce out of a ladle….

      It was fantastic.

      Reply
      • Natasha says

        April 23, 2022 at 7:49 PM

        Hahaha I love that!! 😀 So glad you enjoyed it. Thanks for your review!

        Reply
    7. DrDblD says

      March 18, 2022 at 10:25 AM

      5 stars
      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.

      Reply
      • Natasha says

        March 18, 2022 at 10:34 AM

        So happy you enjoyed it!! Appreciate your detailed review. 🙂

        Reply
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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

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