Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 1 lemon
- Salt & pepper (to taste)
- 1/4 teaspoon smoked paprika
- 6 cloves garlic (peeled)
- 3 tablespoons butter
- 1 cup chicken broth
- 2 cups heavy cream
- Fresh herbs: rosemary, oregano, tarragon
Instructions
- Preheat your oven to 425°F.
- Place the chicken in a Dutch oven. Pierce the lemon and insert it into the cavity of the chicken. Season with salt, pepper, smoked paprika, and garlic powder. Surround the chicken with garlic cloves and pats of butter. Pour in the chicken broth.
- Cover and roast for 45 minutes.
- While roasting, wash and prepare the herbs and baby potatoes by cutting them in half.
- After 45 minutes, add cream, vinegar, oregano, tarragon, and halved potatoes to the pot. Stir gently and return to the oven uncovered for an additional 45 minutes.
- Remove from the oven, discard rosemary sprigs, sprinkle with chopped parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 300g)
- Calories: 540
- Sugar: 2g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg