Description
A cozy, all-in-one roast chicken with golden potatoes and a creamy pan sauce, perfect for family meals and gatherings.
Ingredients
- 1 whole chicken (about 3–4 lb), giblets removed
- 4 cups potatoes, cut into chunks (Yukon Gold or red potatoes preferred)
- 1 cup heavy cream (or half-and-half for a lighter sauce)
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- 1 onion, quartered
- 4 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C). Position a rack in the center.
- Heat olive oil in a large Dutch oven over medium heat until shimmering.
- Pat the chicken dry, season generously with salt and pepper, and brown on all sides for 8–10 minutes. Remove chicken and set aside.
- Add potato chunks, quartered onion, and minced garlic to the pot, sauté for 2–4 minutes until softened.
- Nestle the browned chicken back on top of the vegetables.
- Pour heavy cream over the chicken and vegetables, sprinkle with rosemary and thyme, and add additional salt and pepper if needed.
- Cover the Dutch oven and roast for 1.5 hours, or until the chicken’s internal temperature reaches 165°F (74°C).
- Optional: Remove the lid for the last 10–15 minutes for crisper skin.
- Let the chicken rest for 10 minutes before carving and serving with pan sauce and potatoes.
Notes
For a dairy-free version, substitute cream with full-bodied coconut milk. Store leftovers in an airtight container and consume within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American