This post may contain affiliate links. Please read our disclosure policy.

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!
4.67 from 27 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

Ingredients 

  • 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)

Instructions 

  • 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.

Notes

  • 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.
     

Nutrition

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.

Leave a star rating and comment below!

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!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

129 Comments

  1. 3 stars
    Disappointed. The chicken was good and the kitchen smelled divine but the sauce was too watery. I had to take the extra step of boiling it down and adding cornstarch. I would make it again – but add the cream later make the sauce separately.

  2. 5 stars
    Great recipe. I made 2 chickens and doubled the ingredients. I think I could have kept the same amount of stock, wine, etc…but it was yummy all the same.

  3. I just got a Le Creuset Goose Pot. I’m going to try your recipe with 2 small chickens. I guess I’ll double the ingredients. will let you know how it goes. Thank you.

  4. This sounds delicious but I am concerned about whether the chicken fat can be removed at some point, as when I make broth a whole chicken produces masses of fat

    1. Hi Sarah, you could read previous reviews if you’re concerned about this recipe. You could skim some fat off the top, I suppose, but I never have. Yes, it’s a rich sauce.

  5. 5 stars
    I have made this recipe several times, with amazing results! Tonight I’m going to try to modify it slightly to use bone in skin on breasts. Will let y’all know how it works out!

  6. 5 stars
    Oh my gosh! I don’t know the science behind what happened in that pot between the cream, the chicken juices and the potatoes after the cream went in, but something mystical went on in there! When I took the pot out of the oven it was cooking pretty hard, and I didn’t know what to expect. The potatoes were sublimely creamy, the chicken tender and delicious, but the sauce! Absolutely swoon-worthy! This could be the most delicious thing I have EVER made!
    PS: I cut and squeezed the lemon around before I stuck it in the chicken, because I love lemon, and it added a subtle lemony note to the sauce, which I loved, but not everyone will want to do that, probably.