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Creamy Lemon & Herb Pot Roasted Chicken

Tender roasted chicken in a creamy lemon and herb sauce, all made in one pot. A comforting yet fresh dinner perfect for any night.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 4 lbs, cut into pieces
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 lemons juice and zest
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1 tbsp fresh rosemary chopped, or 1 tsp dried
  • salt and black pepper to taste

Equipment

  • Dutch oven or oven-safe pot
  • Tongs
  • Mixing bowls
  • Wooden spoon

Method
 

  1. Pat chicken dry and season with salt and pepper.
  2. Heat olive oil and butter in Dutch oven, sear chicken pieces until golden. Remove.
  3. Sauté onion until soft, add garlic. Deglaze with chicken broth.
  4. Stir in cream, lemon juice, zest, parsley, thyme, and rosemary. Simmer 2–3 minutes.
  5. Return chicken to pot, spoon sauce over, cover and roast at 375°F (190°C) for 35–40 minutes until cooked through.
  6. Garnish with lemon slices and herbs, then serve hot.

Notes

Pairs perfectly with potatoes, rice, or pasta. For extra tang, add more lemon zest before serving.