Description
A comforting roast chicken dish cooked in a Dutch oven, featuring juicy meat and crispy skin, served with creamy herb sauce and tender potatoes.
Ingredients
- 1 whole chicken (about 3.5–4.5 lb / 1.6–2 kg)
- 2 tablespoons olive oil (or 2 tbsp butter)
- 4 cloves garlic, minced
- 1 cup (240 ml) chicken broth (or low-sodium stock)
- 1 cup (240 ml) heavy cream
- 2 tablespoons fresh herbs, chopped (rosemary, thyme, parsley, or a mix)
- 1 lb (450 g) potatoes, cut into chunks (Yukon Gold or red potatoes)
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Pat the chicken dry with paper towels. Season generously inside and out with salt and pepper.
- Heat the Dutch oven over medium heat. Add olive oil or butter and let it shimmer.
- Place the chicken breast-side up and brown on all sides, about 4–6 minutes per side.
- Remove the chicken to a plate and set aside.
- Reduce heat to medium-low. Add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release browned bits.
- Stir in the heavy cream and chopped fresh herbs, then adjust seasoning with salt and pepper.
- Nestle the chicken back into the pot, tuck the potato chunks around it, and cover with the lid.
- Transfer the Dutch oven to the preheated oven.
- Bake for about 55–70 minutes, checking the internal temperature after 50 minutes.
- Remove the pot from the oven and let the chicken rest for 10–15 minutes before carving.
- Serve the chicken carved with the potatoes and spoon pan sauce over top.
Notes
For a crispier skin, place the rested chicken under a preheated broiler for 2–4 minutes.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American