Description
A tender whole roast chicken braised in a Dutch oven, finished with a silky garlic-herb cream sauce and flavorful potatoes.
Ingredients
- 1 whole chicken (3–5 lb / 1.4–2.3 kg), patted very dry
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 4 cloves garlic, minced
- 4–5 medium potatoes (Yukon Gold recommended), cut into 1–1½ inch chunks
- Salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken very dry with paper towels. Season generously with salt and pepper inside the cavity and on the skin.
- Heat a Dutch oven over medium-high heat with the olive oil until shimmering. Place the chicken breast-side down and brown 3–4 minutes per side until a deep golden color forms. Transfer the chicken to a plate.
- Reduce heat to medium. Add the minced garlic to the pot and sauté about 1 minute—don’t let it burn.
- Pour in the chicken broth and use a wooden spoon to scrape up browned bits from the bottom. Stir in the heavy cream, thyme, and rosemary. Let the sauce come to a gentle simmer and taste; adjust salt and pepper.
- Add the potato chunks to the sauce, tossing so each piece is coated. Nestle the browned chicken back into the pot, breast-side up, arranging potatoes around it.
- Cover the Dutch oven and transfer to the oven. Bake for 1 hour to 1 hour 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If you want crisp skin, uncover for the last 10–15 minutes or broil briefly—watch closely.
- Remove the pot from the oven and let the chicken rest for 10 minutes before carving. Serve with the creamy potatoes spooned over the top.
Notes
Pair with a crisp green salad or a light red wine for a perfect meal.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American