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Creamy Lemon Herb Whole Roasted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 34 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Creamy Lemon Herb Pot Roasted Whole Chicken is a comforting and flavorful dish featuring a whole chicken roasted to perfection with fresh rosemary, thyme, and lemon. Finished with a luxurious heavy cream sauce, it offers tender, juicy meat infused with savory herbs and a subtle citrus tang, making it an ideal meal for family dinners or special occasions.

Ingredients

Scale

Chicken and Seasoning

  • 1 whole chicken (about 4–5 pounds)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Herbs and Aromatics

  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 cloves garlic, smashed

Sauce

  • 1 cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the chicken evenly and thoroughly.
  2. Prepare the Chicken: Rub the whole chicken generously with olive oil, and season all over with salt and pepper to enhance the flavor and help crisp the skin.
  3. Stuff the Chicken: Fill the cavity of the chicken with chopped rosemary, thyme, halved lemon, quartered onion, and smashed garlic cloves to infuse the meat with aromatic herbs and citrus notes.
  4. Place in Roasting Pan: Position the stuffed chicken breast-side up in a roasting pan or Dutch oven to provide even cooking and collect pan juices.
  5. Roast the Chicken: Roast the chicken in the preheated oven for 1½ to 2 hours, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C), ensuring the chicken is fully cooked and juicy.
  6. Add Cream: In the last 15 minutes of roasting, carefully pour the heavy cream over the chicken, allowing it to create a rich, creamy sauce as it finishes cooking.
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes to redistribute the juices. Carve and serve with the creamy pan sauce spooned over the top for extra flavor.

Notes

  • Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
  • Resting the chicken allows juices to redistribute, keeping the meat moist and tender.
  • You can add vegetables like carrots or potatoes to the roasting pan for a complete meal.
  • Leftover creamy sauce can be saved and reheated gently as a gravy for other dishes.
  • Use fresh herbs for the best flavor impact; dried herbs can be substituted but use half the amount.

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Find it online: https://savorymealtime.com/creamy-lemon-herb-whole-roasted-chicken-recipe/