Description
A cozy, one-pot dinner featuring golden-browned whole chicken, silky garlic-and-herb cream, and fork-tender potatoes.
Ingredients
- 1 whole chicken (3–5 lb / 1.4–2.3 kg), patted dry
- 2 tablespoons olive oil
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 4 cloves garlic, minced
- 4–5 medium potatoes, cut into 1–1½ inch chunks
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Position a rack in the center.
- Pat the chicken very dry with paper towels; season generously inside and out with salt and pepper.
- Heat a Dutch oven over medium-high heat. Add the olive oil and brown the chicken on all sides for about 3–4 minutes each.
- Transfer the bird to a plate and reduce heat to medium. Add the minced garlic and sauté for about 1 minute.
- Pour in the chicken broth and scrape up browned bits from the bottom of the pot.
- Stir in the heavy cream, thyme, and rosemary, bringing it to a gentle simmer.
- Add the potato chunks to the pot and toss gently to coat them with the sauce.
- Nestle the browned chicken back on top of the potatoes and cover the Dutch oven.
- Bake for 1 hour to 1 hour 15 minutes, until chicken is cooked to 165°F (74°C).
- Remove from oven and let the chicken rest for 10 minutes before carving.
Notes
For a lighter option, substitute heavy cream with half-and-half and 2 tbsp butter. If you can’t find a whole chicken, use bone-in, skin-on halves and adjust to an internal temp of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American