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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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So easy and amazing (comes from all the family members, even my 14 year old son, who never likes the chicken, whatever way we tried to roast it before)! It’s the third time I’m cooking with your recipes. All three times total success! Thank you!!!
That’s wonderful! 🙂 I’m so glad your son likes it, especially. Thanks for taking time to write me a comment, Anastasia.
Whole lemon? Always scared of this, i have tried it frw times and it make the dish bitter.
Suggestions?
Hi! I can’t really say without testing. I didn’t find it bitter. I always roast chickens with whole lemons. You could leave it out I suppose?
I just made this recipe, my first time roasting a chicken, and my first time using my new Le Creuset dutch oven! Mine is only 3.5-qt, so I couldn’t put the potatoes on the same pot. No worries, I cooked them separately and put them back together at the end! So easy, and it impressed my family! Success! Thanks!
I’m so happy it worked out!! And enjoy your new Le Creuset… I love mine!
This is such an easy and delicious way to roast a whole chicken. I’ve made it twice, once I used half potatoes and half baby turnips, and more recently I used the prescribed amount of potatoes, and added some carrots for color and extra nutrition. Total knockouts both times, thanks!
I’m so happy to hear that!! 🙂 You’re very welcome, Alysonne!
I made this last evening and it was wonderful!! I followed your recipe , but I par-boiled the potatoes so they were creamy inside and crispy outside for the ones on top. My boyfriend said it was the best chicken he ever had – and he’s not easy to please!!
I will pass this on to my sisters and friends, as it is easy but incredibly good!!
And my dish looked just like your photo when I removed it from the oven. Thank you!
I’m so glad you guys enjoyed it!! 🙂 Thanks for sharing the recipe and taking the time to write a comment! 🙂
Could you adjust this recipe if only using only chicken breasts? I have picky eaters who are opposed to dark meat. If so, what would you suggest for the lemon use? Could you still add the whole lemon? Any changes to oven temp or cooking time? Thank you!!!!
Hmmm I really don’t know, Caroline. It’s tough for me to just guess because it is a recipe designed for a whole chicken. I would say cooking time would be less than with a whole chicken, but I wouldn’t want to hazard a guess.
The cream curdled because the heat was too high and the sauce boiled. The recipe is excellent. Works every time. I am not a cream aficionado, so I substituted Trader Joe’s whole milk yogurt. Like better than the cream–herby, tangy and creamy.
Could you add brussel sprouts to this as well as the potatoes? And if so, at what point in the cooking would you say is best? Thanks!
Hi Lindsay. Hmmm I really don’t know. I’m a little worried the whole thing would get a cabbagey flavor, to be honest.
I’m not kidding. This is literally the best roasted chicken! I crave this all the time! The best part is that it’s incredibly easy to make!!
Haha awesome! I am so glad you enjoy it, Marisa!
Will it work without white wine?
It should. You could try substituting the same amount of chicken broth. Hope you like the recipe!
I ended up buying Marsala cooking wine. Will that work? If not, I will add more broth. Thanks for responding!
I think it would actually taste pretty good in this recipe. Let me know!
What an easy yet very elegant way to prepare a whole chicken! Also a great way to keep it moist. This is the type of recipe I see Julia Child smiling down on😁
Aww thanks, Kiki!