Name: Lemon Herb Pot-Roasted Whole Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 whole chicken 1 whole chicken, about 4 to 5 pounds (Choose a plump chicken with intact skin.); 2-3 tablespoons olive oil or melted butter (Use for seasoning.); 1 lemon 1 lemon, zest and juice (Add extra slices for stuffing if desired.); 4-6 cloves garlic cloves, smashed or chopped (Increase if you love garlic.); 1-1.5 pounds baby potatoes, halved (Use baby gold or red potatoes.); 1 large onion, sliced (Serves as a base for the chicken.); 1 cup chicken broth (Adds moisture while cooking.); 1/2 cup heavy cream or half and half (Use for making the sauce.); 1 tablespoon Dijon mustard (optional) (Adds flavor to the sauce.); Salt and black pepper Salt and black pepper (To season chicken and vegetables.); Fresh herbs: rosemary, thyme, and parsley Fresh herbs: rosemary, thyme, and parsley (Or use dried herbs in lesser amounts.)

Description

A cozy, flavorful one-pot dish with juicy chicken, creamy lemon herb sauce, and tender potatoes, perfect for weeknight dinners.

Ingredients

Units Scale

Main Ingredients

1 whole chicken 1 whole chicken, about 4 to 5 pounds (Choose a plump chicken with intact skin.)
2-3 tablespoons olive oil or melted butter (Use for seasoning.)
1 lemon 1 lemon, zest and juice (Add extra slices for stuffing if desired.)
4-6 cloves garlic cloves, smashed or chopped (Increase if you love garlic.)
1-1.5 pounds baby potatoes, halved (Use baby gold or red potatoes.)
1 large onion, sliced (Serves as a base for the chicken.)
1 cup chicken broth (Adds moisture while cooking.)
1/2 cup heavy cream or half and half (Use for making the sauce.)
1 tablespoon Dijon mustard (optional) (Adds flavor to the sauce.)
Salt and black pepper Salt and black pepper (To season chicken and vegetables.)
Fresh herbs: rosemary, thyme, and parsley Fresh herbs: rosemary, thyme, and parsley (Or use dried herbs in lesser amounts.)

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Instructions

Preparation

Pat the chicken dry with paper towels and season it with salt and pepper, including inside the cavity.
Mix olive oil or butter with lemon zest, garlic, and fresh herbs, then rub it all over the chicken skin.
Stuff the chicken cavity with lemon slices and herb sprigs, if available.
In a Dutch oven, add sliced onions and halved potatoes. Season with salt, pepper, and a drizzle of oil, then pour in the chicken broth.
Place the chicken on top, breast side up.

Roasting

Preheat your oven to 425°F (220°C).
Cover the Dutch oven and roast for 45 minutes.
Uncover and roast for an additional 30 to 45 minutes until the thickest part of the thigh reaches 165°F (75°C).
Remove the chicken and let it rest for 10 to 15 minutes before carving.

Making the Sauce

While the chicken rests, scoop out the potatoes and onions onto a platter.
Skim off excess fat from the pot but leave some for flavor.
Set the pot over medium heat, stir in the cream and Dijon mustard, and let simmer until slightly thickened.
Add a squeeze of lemon juice and adjust seasoning as needed.

Notes

For best results, do not crowd the potatoes and allow the chicken to rest well. You can make variations by using different vegetables or herbs.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner, Main Course
Cuisine: American, Comfort Food

Nutrition

Calories: 500
Sugar: 2
Sodium: 600
Fat: 25
Saturated Fat: 10
Carbohydrates: 25
Fiber: 3
Protein: 42