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This creamy lemon and herb pot roasted chicken is simple to make, decadent, and bursting with fresh flavors. See how easy it is to make chicken in a Dutch oven!
Try my Sunday Pot Roast or Red Wine Braised Short Ribs next.
Why you’ll love it
Since publishing this chicken pot roast recipe, lovely readers have described it as everything from “mystical” to “swoon-worthy” and “literally the best roasted chicken“. Something special definitely happens in the oven to make the dreamy, rich sauce with fresh herbs and white wine!
This creamy whole roasted chicken is moist and juicy, and the potatoes melt in your mouth. It’s a one pot meal that might just be the tastiest thing you’ll make in your Dutch oven. Maybe my favorite part is how it’s really, really easy to make for a beautiful Sunday dinner!
What you’ll need
- Chicken – I like to make this with a 4 pound chicken since it’s cooked for quite a long time, so aim for one that size. Basically, 3-4 pounds should be good.
- Lemon – a whole lemon infuses the chicken with brightness and a touch of acidity to balance the creaminess
- Seasoning rub – salt & pepper, garlic powder, and smoked paprika add so much flavor directly to the meat
- Garlic – a generous amount to amp up the savory flavor
- Butter and chicken broth – for richness and moisture as the base of the sauce
- Heavy cream – using heavy cream ensures the sauce is perfectly rich and doesn’t separate
- White wine – use a dry variety that you enjoy the taste of. Try sauvignon blanc or pinot grigio.
- Fresh rosemary, tarragon, oregano, and parsley – these fresh herbs pair perfectly with poultry
- Potatoes – baby potatoes cook right along in the pot with the chicken
Pro tip
- Use heavy cream for this recipe as a lower fat alternative is highly likely to curdle. Some readers have discovered this the hard way! I recommend measuring it out and letting it warm up a bit on your counter rather than adding it straight from the fridge.
How to roast a chicken in a Dutch oven
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
It’s a simple two-step process. First, cook the seasoned chicken along with the lemon, garlic cloves, rosemary, butter, and broth for 45 minutes. Then add in the potatoes, tarragon and oregano, cream, and wine. Let the sauce reduce and chicken become golden, garnish with chopped parsley, and enjoy! Easy peasy.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I used a 5.5 quart Dutch oven. Make sure your Dutch oven or baking dish is deep enough that there’s at least an inch and a half clearance from the top after you’ve added the potatoes in so that it doesn’t bubble all over your oven.
- Use an instant read thermometer to ensure the chicken is properly cooked.
- Melamine cooking spoons are tried and true ones I use every time I’m cooking since they don’t scratch pots and pans.
- For the liquid measurements, my go-to is this measuring cup set.
- If you have leftover herbs, store them in a herb keeper to keep them fresh.
Substitutions and variations
- This is one recipe that doesn’t lend itself well to any kind of substitutions. It’s been tested extensively, so give it a try as written for the same delicious results!
- It is super important to use heavy cream here. Don’t substitute for anything with a lower fat content. It won’t turn out as intended, and the sauce will break.
What to serve with this pot roast chicken
- I like it with steamed vegetables, my Easy Asparagus Recipe, or these Glazed Carrots.
- Craving a big salad to go with it? Dress up spring mix and veggies with my Creamy Balsamic Dressing, or try this refreshing Creamy Cucumber Salad.
- A dinner roll or slice of fresh crusty bread is fantastic to dip into the sauce.
Leftovers and storage
- This chicken and potatoes recipe makes excellent leftovers. Store in the fridge for 3-4 days in an airtight container.
- Reheat slowly in a saucepan until warmed through. Use a low heat.
- I don’t recommend freezing this one due to the creamy sauce.
If you made this Dutch oven chicken recipe, leave a star rating and review below! Talk to me if the post didn’t answer all of your questions. Tag me #saltandlavender with a photo on Instagram!
Creamy Lemon and Herb Pot Roasted Chicken
Ingredients
- 1 whole chicken about 4 pounds
- 1 lemon
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 5-6 sprigs fresh rosemary
- 6 cloves garlic peeled
- 3 tablespoons butter
- 1 cup chicken broth or stock
- 2 cups heavy cream see note
- 1/2 cup dry white wine
- 2 tablespoons fresh oregano
- 1 tablespoon fresh tarragon
- 1.5 pounds baby potatoes
- 1 tablespoon fresh parsley (optional)
Instructions
- Pre-heat your oven to 425F.
- Add the chicken to a Dutch oven. Prick the lemon with a knife in several places, and then insert the lemon in the chicken's cavity. Sprinkle the chicken with salt, pepper, smoked paprika, and garlic powder. Place the rosemary sprigs and garlic cloves around the chicken. Cut the butter into smaller slices and place it around the chicken. Pour the chicken broth into the Dutch oven. Cover and place in the oven and roast for 45 minutes.
- Meanwhile, chop the oregano and tarragon and cut the potatoes into halves.
- Add the cream, white wine, oregano, tarragon, and potatoes to the pot. Place it back in the oven and cook for another 45 minutes, uncovered.
- Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as you’re ready to dish up.
Notes
- I can’t say this strongly enough: use heavy cream and do not sub for something lower fat as it will curdle. Heavy cream is 36% fat or higher.
- Make sure your Dutch oven or baking dish is deep enough that there’s at least an inch and a half from the top after you’ve added the potatoes in so that it doesn’t bubble all over your oven. My Dutch oven has a 5.5 quart capacity.
- Serves 4-6 depending on portion size.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was delicious and easy! I made with potatoes, just as you suggested , using little Yukon Golds we had in the cellar from our garden. A green salad and chewy bread completed the meal. Guests were impressed. This recipe is a keeper.
Thanks, Natasha!
That makes me so happy! Thanks for letting me know. 🙂
We are dairy free due to lactose intolerance and tried purreed tofu as a substitute for heavy cream. The chicken was great, but the sauce wasn’t exactly right. I’m thinking about nixing the “cream” element all together next time. Would you suggest adding more chicken broth instead?
Hi Erica! Yes, that should keep the chicken nice and moist.
Thank you so much for asking this question, was scrolling through the comments hoping to see if someone asked about dairy-free.
I’m hoping to cook this tonight, it looks delish! One question: I bought a 3 lb chicken because I have smaller dutch oven (4.5 qt). How should I change the cooking time? Will it dry out if I cook it for as long as your recipe recommends?
Hi Titania! Thank you! I’d try taking 15 minutes off step 4 and use a meat thermometer to test for doneness. I don’t think the chicken will dry out if you do the full cooking time, though, as there’s so much moisture and quite a bit of fat in the pot already. Hope you enjoy the recipe! 🙂
When you say prick the lemon a Few times….does that mean with or without the peel? I put the whole thing in there but am questioning myself now. Thank you !
I stabbed the lemon (with the peel on) a few times, then put the whole thing in there. Don’t worry! 😉
Just made this on a Sunday! A side of green salad and cucumbers and white rice! Thanks for sharing!
Leo
That’s great! Thanks for leaving a comment. 🙂
Made this tonight! Absolutely amazing! Everyone needs to try this! I’m a huge dutch oven fan, make many meals with it. This one moved to the top immediately! Even the man in the house loved it! Will be making it again!
I am so happy to hear that, Brooke!! 🙂
Can iI use half and half?
Hi Kyndra, I haven’t personally tried it, and I don’t always like the results when I use half and half (I had a recipe fail yesterday, in fact, when I tried substituting half and half for heavy cream in a different recipe haha), so I would say proceed at your own risk. I really think heavy cream makes some recipes what they are, so I tend to save my calories in other places. 🙂
Can I ask how the half and half turned out? I only have that in the fridge right now 🙁
The half separates in this recipe. I suggest heavy cream. Natasha, can add rice into pot versus potatoes, with a can of cream of mushroom?
I made this for the first time last month. My husband suggested I pass the recipe onto his mom,THAT was how good this was. I didn’t have a large cast iron dutch overn,so I made do with my stainless andit was fine. But I just made this again, this time, in a huge cast iron dutch oven (non-enameled so i waited until the end to transfer the sauce to a stainless saucepan and added the wine…before pouring it over the rest of the dish…) THIS IS THE BEST FREAKIN’ ROAST CHICKEN EVER… thanks! I’m still picking the meat off the carcass and dipping it in the sauce as I write this comment…
That is quite the compliment, I am so glad you all enjoyed this recipe!! 🙂 You made my day.
Made this tonight, as written. Turned out great. Rave reviews from my guests! Strongly recommend!
That’s great to hear! Thanks for leaving a comment. 💛
Made this last night. I served it in shallow bowl, sliced chicken, potatoes & green beans swimming in the sauce. Great presentation. Husband said it took the roast chicken to a whole new level! (My dutch oven was a bit small for my 5lb mutant bird – need to get a larger one since I plan on adding this to my repertoire!)
That’s wonderful to hear!! So glad you guys enjoyed it!