Description
A one-pot roast chicken bathed in a silky garlic-herb cream sauce with tender potatoes, perfect for family dinners.
Ingredients
- 1 whole chicken (3–5 lb / 1.4–2.3 kg)
- 2 tablespoons olive oil (or neutral oil with high smoke point)
- 1 cup chicken broth (low-sodium if you’ll salt later)
- 1 cup heavy cream (can replace with half-and-half for lighter sauce)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 4 cloves garlic, minced
- 4–5 medium potatoes, cut into 1–1½ inch chunks (Yukon Gold preferred)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken very dry with paper towels, then season generously with salt and pepper inside and on the skin.
- Heat the Dutch oven over medium-high heat, add olive oil, and brown the chicken breast-side down for about 3–4 minutes per side.
- Transfer the chicken to a plate.
- Reduce the heat to medium and sauté minced garlic for about 1 minute until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom.
- Stir in heavy cream, then add chopped thyme and rosemary. Let simmer and adjust seasoning.
- Toss potato chunks into the sauce until coated.
- Nestle the chicken back into the Dutch oven, breast-side up, with potatoes around it.
- Cover and bake for 1 hour to 1 hour 15 minutes, until chicken reaches 165°F (74°C).
- Remove from oven, let rest for 10 minutes, then carve and spoon creamy potatoes and sauce over slices to serve.
Notes
To make dairy-free, substitute heavy cream with full-fat coconut milk. For lower fat, use half-and-half and simmer longer.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American