Description

This Creamy Lemon Herb Pot Roasted Whole Chicken is a comforting and flavorful dish where a whole chicken is roasted to juicy perfection with fresh rosemary, thyme, garlic, and lemon. The addition of heavy cream in the final stage creates a rich, velvety pan sauce that elevates every bite. Perfect for a family dinner or special occasion, this recipe combines simple ingredients with classic roasting techniques to deliver a deliciously tender and aromatic meal.

Ingredients

Scale

Chicken and Herb Mixture

1 whole chicken (about 4–5 pounds)
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste

Stuffing and Aromatics

1 lemon, halved
1 onion, quartered
4 cloves garlic, smashed

Finishing Sauce

1 cup heavy cream

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the chicken evenly.
Prepare Chicken: Rub the whole chicken generously with olive oil, salt, and pepper to season and help crisp the skin during roasting.
Stuff Chicken: Stuff the cavity of the chicken with fresh rosemary, thyme, lemon halves, quartered onion, and smashed garlic to infuse the meat with aromatic flavors.
Place in Roasting Vessel: Set the prepared chicken in a roasting pan or Dutch oven, ensuring the breast side is up for even cooking.
Roast Chicken: Roast the chicken in the oven for 1½ to 2 hours, or until the thickest part of the thigh registers 165°F (74°C), indicating it’s fully cooked and juicy.
Add Cream: During the last 15 minutes of roasting, carefully pour the heavy cream over the chicken, allowing it to meld with the pan drippings and create a creamy sauce.
Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving, which helps retain juices. Serve with the luscious creamy pan sauce spooned over.

Notes

Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Letting the chicken rest after roasting is crucial for juicy, tender meat.
The heavy cream added at the end forms a rich sauce; for a lighter option, use half-and-half or a light cream alternative.
You can add other fresh herbs like parsley or sage to the cavity for varied flavor.
Save the pan drippings before adding cream for an additional burst of flavor in the sauce.