Description
A one-pot roast chicken recipe that combines crispy skin, tender meat, and savory potatoes in a creamy garlic and herb sauce.
Ingredients
- 1 whole chicken (about 3–4 lb / 1.4–1.8 kg)
- 4 cups potatoes, peeled and chopped into 1–1.5 inch pieces
- 1 cup heavy cream
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels and season generously with salt and pepper inside and out.
- Heat the Dutch oven over medium heat and add olive oil. When the oil shimmers, brown the chicken on all sides (about 4–5 minutes per side).
- Remove the chicken to a plate. Add the minced garlic to the pot and cook for about 1 minute until fragrant.
- Add the chopped potatoes to the pot and stir to coat in the flavored oil.
- Place the chicken back on top of the potatoes, breast side up.
- Pour the heavy cream over the chicken and potatoes and sprinkle with rosemary and thyme.
- Cover the Dutch oven and roast for about 1.5 hours, or until an internal thermometer reads 165°F (74°C).
- Remove the pot from the oven and let the chicken rest for 10 minutes before carving.
Notes
For a dairy-free version, try canned coconut milk or omit the cream and finish with butter. Adjust roast time for larger chickens.