Description
A comforting roast chicken recipe cooked in a Dutch oven with creamy potatoes and fresh herbs.
Ingredients
- 1 whole chicken
- 2 cups baby potatoes
- 1 cup heavy cream
- 2 tablespoons fresh herbs (rosemary and thyme)
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil over medium heat in your Dutch oven.
- Season the chicken generously with salt and pepper. Brown the chicken on all sides, about 5-7 minutes.
- Remove the chicken from the pot and set aside.
- Add the chopped onion and minced garlic to the pot, sautéing until fragrant, about 2-3 minutes.
- Toss in the baby potatoes and fresh herbs, mixing everything well.
- Pour in the heavy cream and stir until fully combined.
- Return the browned chicken to the pot, nestling it among the potatoes.
- Cover the pot and roast in the oven for about 60 minutes, or until the chicken is cooked through.
- Let the dish rest for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American