Description
A comforting one-pot dinner with a golden roast chicken braised in cream, surrounded by tender baby potatoes.
Ingredients
- 1 whole chicken (about 3–4 lb / 1.4–1.8 kg), giblets removed
- 4 cups baby potatoes, halved if large (about 1.5 lb / 700 g)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 tsp dried)
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken dry and season generously inside and out with salt and pepper.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
- Add the chicken, breast-side down, and brown for 4–6 minutes per side until all sides have an even golden crust.
- Reduce heat to medium-low, push the chicken to one side, and add the minced garlic and herbs. Sauté for 30–60 seconds until fragrant.
- Pour in 1 cup of heavy cream, scraping up any browned bits from the pot, and adjust seasoning if necessary.
- Nestle the baby potatoes around the chicken so they sit mostly in the cream and pan juices.
- Cover the Dutch oven with its lid and transfer to the oven. Roast for about 1.5 hours or until the chicken reaches 165°F (74°C) and the potatoes are tender.
- Remove from oven and let the chicken rest for 10–15 minutes before carving. Serve with the creamy sauce and potatoes.
Notes
Great for family dinners and casual entertaining. Serve with crusty bread to soak up the sauce.