Creamy Pot Roast Chicken
  1. Heat oven to 425°F. Mix butter with garlic, parsley and some of the salt, pepper & paprika.

  2. Pat chicken dry and truss if desired.

  3. Use a spoon to gently loosen the skin from the breasts. Stuff garlic butter underneath, rub more over the outside and season again.

  4. Place 1 halved lemon + 2 rosemary sprigs inside the chicken. Add to a large 6.5–7 qt Dutch oven with chicken broth. Cover and roast 45 min.

  5. Add potatoes, cream, wine, oregano, tarragon and remaining rosemary. Season to taste. Roast uncovered another 45 min, or until golden and the chicken reaches 165°F. Cook time may vary depending on the size of your chicken!

  6. Finish with the juice of 1 lemon + fresh parsley, then spoon that creamy garlic herb sauce all over

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions👨‍👩‍👧‍👦Family Dinner🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

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