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+ servings
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.

Course Main Course
Cuisine American
Keyword Dutch oven chicken, pot roasted chicken
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Natasha Bull


  • 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)


  1. Pre-heat oven to 425F.
  2. 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.
  3. Meanwhile, chop the oregano and tarragon and cut the little potatoes into halves.
  4. Add the little potatoes, cream, oregano, tarragon, and white wine. Place back into the oven and cook for another 45 minutes, uncovered.
  5. Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as you're ready to dish up.

Recipe 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.