Description
A simple yet flavorful roast chicken dish cooked in a Dutch oven with creamy potatoes that soak up delicious juices.
Ingredients
- 1 whole chicken (about 3–4 lb)
- 4 cups potatoes, cut into chunks
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium recommended)
- 2 tablespoons olive oil
- 2 tablespoons fresh herbs (such as thyme, rosemary, or parsley), chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a Dutch oven over medium heat until shimmering.
- Pat the chicken dry. Season the cavity and skin with salt and pepper.
- Place the chicken breast-side down and brown on all sides, turning carefully with tongs, about 6–8 minutes total.
- Remove the chicken from the pot and set it aside on a plate.
- Add the potato chunks to the same pot and sauté for about 5 minutes, stirring to pick up browned bits.
- Pour in the heavy cream and chicken broth. Stir in the fresh herbs and a pinch of salt and pepper.
- Nestle the chicken back into the pot, positioning it with the potatoes surrounding it and sauce coming up the sides.
- Cover the Dutch oven and transfer it to the preheated oven. Roast for about 1 hour and 15 minutes, until the thickest part of the thigh reaches 165°F (74°C), and juices run clear.
- Remove the pot from the oven and let the chicken rest, covered, for 10 minutes before carving and serving.
Notes
For a dairy-free option, use full-fat coconut milk instead of heavy cream. Adjust herbs to taste. Cool leftovers within two hours and refrigerate. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American