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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!

Try my Sunday Pot Roast or Red Wine Braised Short Ribs next.

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

Why you’ll love it

Since publishing this chicken pot roast recipe, lovely readers have described it as everything from “mystical” to “swoon-worthy” and “literally the best roasted chicken“. Something special definitely happens in the oven to make the dreamy, rich sauce with fresh herbs and white wine!

This creamy whole roasted chicken is moist and juicy, and the potatoes melt in your mouth. It’s a one pot meal that might just be the tastiest thing you’ll make in your Dutch oven. Maybe my favorite part is how it’s really, really easy to make for a beautiful Sunday dinner!

What you’ll need

  • Chicken – I like to make this with a 4 pound chicken since it’s cooked for quite a long time, so aim for one that size. Basically, 3-4 pounds should be good.
  • Lemon – a whole lemon infuses the chicken with brightness and a touch of acidity to balance the creaminess
  • Seasoning rub – salt & pepper, garlic powder, and smoked paprika add so much flavor directly to the meat
  • Garlic – a generous amount to amp up the savory flavor
  • Butter and chicken broth – for richness and moisture as the base of the sauce
  • Heavy cream – using heavy cream ensures the sauce is perfectly rich and doesn’t separate
  • White wine – use a dry variety that you enjoy the taste of. Try sauvignon blanc or pinot grigio.
  • Fresh rosemary, tarragon, oregano, and parsley – these fresh herbs pair perfectly with poultry
  • Potatoes – baby potatoes cook right along in the pot with the chicken
ingredients for chicken pot roast on a counter

Pro tip

  • Use heavy cream for this recipe as a lower fat alternative is highly likely to curdle. Some readers have discovered this the hard way! I recommend measuring it out and letting it warm up a bit on your counter rather than adding it straight from the fridge.

How to roast a chicken in a Dutch oven

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

creamy lemon and herb pot roast chicken before and after cooking in a dutch oven

It’s a simple two-step process. First, cook the seasoned chicken along with the lemon, garlic cloves, rosemary, butter, and broth for 45 minutes. Then add in the potatoes, tarragon and oregano, cream, and wine. Let the sauce reduce and chicken become golden, garnish with chopped parsley, and enjoy! Easy peasy.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I used a 5.5 quart Dutch oven. Make sure your Dutch oven or baking dish is deep enough that there’s at least an inch and a half clearance from the top after you’ve added the potatoes in so that it doesn’t bubble all over your oven.
  • Use an instant read thermometer to ensure the chicken is properly cooked.
  • Melamine cooking spoons are tried and true ones I use every time I’m cooking since they don’t scratch pots and pans.
  • For the liquid measurements, my go-to is this measuring cup set.
  • If you have leftover herbs, store them in a herb keeper to keep them fresh.

Substitutions and variations

  • This is one recipe that doesn’t lend itself well to any kind of substitutions. It’s been tested extensively, so give it a try as written for the same delicious results!
  • It is super important to use heavy cream here. Don’t substitute for anything with a lower fat content. It won’t turn out as intended, and the sauce will break.
plate of creamy lemon and herb pot roasted chicken with little potatoes

What to serve with this pot roast chicken

Leftovers and storage

  • This chicken and potatoes recipe makes excellent leftovers. Store in the fridge for 3-4 days in an airtight container.
  • Reheat slowly in a saucepan until warmed through. Use a low heat.
  • I don’t recommend freezing this one due to the creamy sauce.
close-up of whole creamy herb and lemon chicken

If you made this Dutch oven chicken recipe, leave a star rating and review below! Talk to me if the post didn’t answer all of your questions. Tag me #saltandlavender with a photo on Instagram!

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!
4.68 from 28 votes

Creamy Lemon and Herb Pot Roasted Chicken

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!
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 6


  • 1 whole chicken about 4 pounds
  • 1 lemon
  • Salt & pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 5-6 sprigs fresh rosemary
  • 6 cloves garlic peeled
  • 3 tablespoons butter
  • 1 cup chicken broth or stock
  • 2 cups heavy cream see note
  • 1/2 cup dry white wine
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh tarragon
  • 1.5 pounds baby potatoes
  • 1 tablespoon fresh parsley (optional)


  • Pre-heat your oven to 425F.
  • Add the chicken to a Dutch oven. Prick the lemon with a knife in several places, and then insert the lemon in the chicken's cavity. Sprinkle the chicken with salt, pepper, smoked paprika, and garlic powder. Place the rosemary sprigs and garlic cloves around the chicken. Cut the 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 potatoes into halves.
  • Add the cream, white wine, oregano, tarragon, and potatoes to the pot. Place it back in 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.


  • I can’t say this strongly enough: use heavy cream and do not sub for something lower fat as it will curdle. Heavy cream is 36% fat or higher.
  • 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. 
  • Serves 4-6 depending on portion size.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 719kcal, Carbohydrates: 28g, Protein: 29g, Fat: 54g, Saturated Fat: 27g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 0.4g, Cholesterol: 201mg, Sodium: 311mg, Potassium: 923mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1725IU, Vitamin C: 37mg, Calcium: 139mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4.68 from 28 votes (2 ratings without comment)

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  1. Kathy says:

    I made this tonight for the second time and my adult picky son loved it! Just wondering if you have calorie info?

    1. Natasha says:

      That’s wonderful! So glad he loved it. I don’t have calorie info, sorry. Honestly, especially on recipes like this, it really varies. Like depending on the size of the chicken and the exact ingredients you use and then whether you have white meat or dark meat, and so forth. I’m not a nutritionist, and the online calculators aren’t super reliable, so that’s why I don’t provide nutritional info on most of my recipes… I really wouldn’t want to mislead my readers.

  2. Christy J says:

    5 stars
    This is my second time making this recipe and it was delicious!!!

    I was wondering if I could make rice and add a can cream of mushroom instead of potatoes. If so, when should I add?

    1. Natasha says:

      I’m so happy you liked it! I haven’t tested that so honestly I really don’t know if it would work/the timing, but you could definitely give it a try.

  3. Sue says:

    5 stars
    Made this for dinner tonight with a side of asparagus and garlic bread. Turned out great, moist chicken and the sauce is amazing. Definitely making again!

    1. Natasha says:

      Excellent! So happy it worked for you, Sue! 🙂

  4. Katie says:

    1 star
    Followed the recipe exactly but sauce totally curdled. What happened?

    1. Natasha says:

      Hi Katie! I’m sorry to hear that. I wish I could figure out what happened, but I have no details and I wasn’t in the kitchen with you. 🙁

      1. Michelle says:

        2 stars
        This happened to me too 🙁

        1. Natasha says:

          I’m sorry to hear that 🙁 Did you use heavy cream?

  5. AJ says:

    5 stars
    Hi! Cooking this for dinner tonight and adding broccolini to the recipe. Any idea on when I should add the broccolini to the Dutch oven?

    1. Natasha says:

      Hi! I’d do it with about 10-15 minutes to spare. Hope you enjoy the recipe!

  6. Olga houle says:

    Chicken was Wonderful!!!
    Made it last Sunday & my husband says this
    A Keeper. Directions were so easy to follow

    Having again this Sunday- took photo & Sent to both my girls. House smelled so flavorful.
    Chicken was so Moisture!!!
    Thank You, Again for sharing.

    1. Natasha says:

      Wonderful! So glad it was a hit! Thanks for letting me know.

  7. Shannon says:

    5 stars
    I made this for a dinner party last night. Was a huge hit and really easy. Cooking time about 20 minutes longer for some reason but probably had to do with conversion to celsius and my oven. This will go on my list of regular go-tos. Thanks!!! Will definitely be checking out more of your recipes.

    1. Natasha says:

      I’m so happy to hear that, Shannon! Thanks for letting me know. 🙂

  8. Lisa says:

    5 stars
    Restaurant quality meal, delicious! Everything cooked to perfection. Thank you for this amazing recipe.e

    1. Natasha says:

      I’m so happy you liked it! Thanks for letting me know. 💗

      1. Lisa says:

        So happy to have discovered your blog! Mediterranean Quinoa is definitely next on the list!

        1. Natasha says:

          Excellent!! Hope you like it too! 🙂

  9. Christine Franklin says:

    Hello from a Brit in Kalkan, Turkey.
    Chicken prepped and ready to go. The recipe looks delicious.

    1. Natasha says:

      Hi! Thank you! Hope you love it!

  10. IsabelC_NYC says:

    Made this last week and it was exceptional! I followed the recipe exactly – was generous with the spice rub. I also left it in about 10 min longer in Broil mode cause I wanted the delicious crispy skin. My husband absolutely loved this dish!

    1. Natasha says:

      SO great to hear!! Thanks for letting me know, Isabel!