Tender pot roast chicken cooked in a Dutch oven with creamy herbs, lemon, and potatoes — a comforting meal perfect for any night.

Scale

1 whole chicken (about 4 pounds)

1 lemon

Salt & pepper to taste

1/4 teaspoon smoked paprika

1/2 teaspoon garlic powder

5–6 sprigs fresh rosemary

6 cloves garlic, peeled

3 tablespoons butter, cut into pats

1 cup chicken broth

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh tarragon

1.5 pounds baby potatoes, halved

2 cups heavy cream

1/2 cup dry white wine

1 tablespoon chopped fresh parsley

1. Preheat oven to 425°F.

2. Place chicken in Dutch oven and pierce lemon; insert into cavity.

3. Season with salt, pepper, paprika, and garlic powder.

4. Add rosemary, garlic, and butter around chicken; pour in broth. Cover and roast 45 minutes.

5. Add potatoes, cream, wine, oregano, and tarragon. Roast uncovered 45 minutes.

6. Remove rosemary, sprinkle parsley, and serve hot.

Use fresh herbs for best flavor. Substitute broth for wine if preferred. Let chicken rest 10 minutes before carving.

Keywords: pot roast chicken, dutch oven chicken, creamy herb chicken, lemon roasted chicken, whole chicken recipe, chicken and potatoes