Go Back
–+ 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!
Print Recipe
4.78 from 45 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 Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken pot roast, Dutch oven chicken, pot roasted chicken
Servings: 6
Author: Natasha Bull

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/whipping cream see note
  • 1/2 cup dry white wine
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh tarragon
  • 1.5 pounds baby potatoes
  • 1 tablespoon chopped fresh parsley

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 cream that's at least 33% fat, and do not sub for something lower fat as it will curdle. Measure it out and let it warm up on your counter for a bit instead of adding it cold straight from the fridge.
  • 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.

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
QR Code linking back to recipe