Description
A comforting one-pot dish featuring a whole chicken roasted with potatoes and a rich cream sauce, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 whole chicken
- 4–5 medium potatoes, diced
- 1 cup heavy cream
- 2 tablespoons fresh herbs (such as thyme and rosemary)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons butter (optional, for richer browning)
- 1 cup low-sodium chicken broth (optional, for a looser sauce)
- A pinch of smoked paprika or a squeeze of lemon (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in the Dutch oven over medium heat until shimmering.
- Season the chicken with salt and pepper and brown it on both sides for 4-5 minutes until golden.
- Remove the chicken and sauté chopped onion and minced garlic for 3-4 minutes until soft.
- Add diced potatoes and cook for a few minutes, stirring to coat with onion flavor.
- Return the chicken to the pot, pour in the heavy cream, and add herbs. Season lightly with salt and pepper.
- Cover and roast in the oven for 1 hour, or until the chicken reaches 165°F in the thickest part of the thigh.
- Let the chicken rest for 5-10 minutes before serving.
Notes
For variations, try adding lemon slices, mushrooms, or substitute heavy cream with coconut milk for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
Keywords: roast chicken, comfort food, Dutch oven, one-pot meal