Creamy Lemon and Herb Pot Roasted Chicken

Creamy Lemon and Herb Pot Roasted Chicken

Completely crave-worthy
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• 1 whole chicken fryer
• 1 lemon
• Salt and pepper
• Garlic powder
• Smoked paprika
• 5-6 sprigs of rosemary
• 6 cloves garlic, peeled
• 3 tablespoons butter
• 1 can chicken broth
• 1 1/2 pounds little potatoes
• 2 cups heavy cream
• 2 tablespoons oregano
• 1/2 cup dry white wine


Preheat oven to 425 degrees. Add chicken to Dutch oven. Prick lemon with a knife in several places and insert into chicken cavity.

Sprinkle chicken with salt, pepper, garlic powder, and smoked paprika. Place rosemary sprigs and garlic cloves around chicken. Cut butter into little pats and place around also. Pour broth in. Cover and place in oven for 45 minutes.

Meanwhile mix the oregano and little potatoes together. Add cream and white wine to potatoes. Remove Dutch oven from oven and carefully pour in potato mixture. Put back in oven and cook another 45 minutes uncovered.

*Recipe adapted from Salt & Lavender.