Description
A cozy, one-pot dinner featuring a whole roasted chicken with tender potatoes simmered in rich cream.
Ingredients
- 1 whole chicken (about 3–4 lb)
- 4 cups potatoes, cut into chunks (Yukon Gold or red potatoes)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
- 1 onion, quartered
- 4 cloves garlic, minced
Instructions
- Preheat your oven to 375°F (190°C). Position a rack in the oven center.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
- Pat the chicken dry and season generously with salt and pepper inside and out.
- Brown the chicken on all sides in the Dutch oven, about 8–10 minutes total. Remove the chicken and set aside.
- Add the potatoes, quartered onion, and minced garlic to the pot. Sauté for 2–4 minutes until they begin to soften.
- Place the browned chicken back on top of the vegetables, breast side up.
- Pour 1 cup heavy cream evenly over the chicken and vegetables. Sprinkle the chopped rosemary and thyme over everything and season with extra salt and pepper if needed.
- Cover the Dutch oven and transfer to the oven. Roast for about 1.5 hours, or until the chicken’s internal temperature reaches 165°F (74°C).
- Optional: For crisper skin, remove the lid for the last 10–15 minutes of roasting.
- Let the chicken rest for 10 minutes before carving and serve with the pan sauce and potatoes.
Notes
To avoid dairy, substitute cream with chicken stock plus butter. For crisper skin, uncover in the last few minutes or broil briefly.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American