Description
A comforting roast chicken braised in heavy cream with onions, garlic, and potatoes, perfect for any weeknight or special occasion.
Ingredients
- 1 whole chicken (about 3½–4½ lb / 1.6–2 kg), room temperature
- 4 cups potatoes, diced (Yukon golds or red potatoes)
- 1 cup heavy cream (or ¾ cup half-and-half plus ¼ cup sour cream or 1 cup whole milk thickened with 1 tbsp flour)
- 2 tablespoons fresh herbs, chopped (thyme, rosemary, parsley)
- Salt and pepper to taste (about 1½–2 tsp salt)
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the Dutch oven over medium heat and add olive oil.
- Add the chopped onion and minced garlic. Sauté until softened, about 4–6 minutes.
- Pat the chicken dry and season all over with salt, pepper, and most herbs (reserve some for finishing).
- Place the chicken into the Dutch oven, skin side up, and arrange potatoes around it.
- Pour heavy cream over the chicken and potatoes.
- Cover the Dutch oven and transfer it to the oven. Roast for 75–90 minutes, checking at 1 hour 15 minutes.
- Remove the Dutch oven from the oven and let the chicken rest for 10 minutes before carving.
- Spoon sauce and potatoes onto plates, garnishing with reserved herbs.
Notes
For extra crispiness, remove the lid for the last 10–15 minutes of roasting.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American