Description
A cozy, one-pot meal featuring a perfectly roasted chicken with fork-tender potatoes and a rich pan sauce.
Ingredients
- 1 whole chicken (3–4 lb), patted dry
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups baby potatoes (halved if large)
- 2 tablespoons fresh herbs (rosemary and thyme, chopped)
- 1 cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the Dutch oven over medium heat and add the olive oil.
- Season the chicken generously with salt and pepper, inside and out.
- Brown the chicken on all sides in the hot oil, about 5–7 minutes total, turning to get an even color. Remove the chicken to a plate.
- Add the chopped onion and minced garlic to the pot. Sauté until fragrant and softened, about 2–3 minutes, scraping up browned bits.
- Add the baby potatoes and fresh herbs, stirring to coat in onion and oil. Season the potatoes lightly with salt and pepper.
- Pour in the heavy cream and stir until combined.
- Return the browned chicken to the pot, nestling it among the potatoes.
- Cover the Dutch oven and place it in the preheated oven. Roast for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the pot from the oven and let the chicken rest for 5–10 minutes before slicing and serving.
Notes
For a lighter sauce, substitute heavy cream with half-and-half mixed with butter. Adjust cooking time based on chicken size.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American