It’s still summer weather in South Florida, but I hear things are turning toward Autumn in other parts of the country. Yes, it’s still in the 90s, rainy, and a hurricane just blew by us, but I’m kind of craving some Autumn/Winter kind of food. This Creamy Lemon and Herb Pot Roasted Chicken recipe sounds like a good way to fulfill that craving without being too heavy. And it’s been a long, long time since I’ve pot-roasted a chicken. Yup, I need to give this recipe a try ASAP. To the grocery store!
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! You will love this one pot meal.
The Ingredients
The list of ingredients isn’t too long, and I had the dried spices, butter, and wine. That left me to shop for the chicken, cream*, and produce. Most everything I needed to buy was easy to find and reasonably priced. The chicken was the most expensive items at $13.16 for a 4.4-pound bird.
The only thing that was impossible to find was a 10-ounce can of chicken broth. It was either 32-ounces or more. I decided to use bouillon powder instead. I was able to make the exact amount I needed and nothing went to waste.
* One pint of heavy cream is 2 cups, exactly the amount needed for this recipe.
The Process
The instructions for this recipe were clear and easy to follow, and making it went very smoothly. In fact, I had the initial prep work done before the oven was preheated. Here’s how my time broke down:
- 8 minutes to prep
- 7 minutes for the oven to finish preheating
- 90 minutes to cook**
- 1 hour 45 minutes total
That was right in line with the 1 hour 40 minutes listed on the recipe.
I used a 5.3-quart cast iron pot***, and it had plenty of room for the chicken and potatoes. In fact, I thought it was a little big even after I added the potatoes. Then I opened the oven door after the last 45 minutes and saw how the sauce was boiling almost to the top. It turns out the pot was the perfect size to avoid messy spills.
After 90 minutes in the oven, my meat thermometer read 176℉, so I knew the chicken was thoroughly cooked. I tried to remove the rosemary sprigs, but they fell apart. The chicken pretty much did too, not that I’m complaining. It was so tender and juicy!
** I finished the prep work (Step 3) while the chicken was cooking. It took me 6 minutes.
*** I love my Ikea Senior casserole and use it all the time. It performs like a much more expensive Dutch oven. Ikea does sell it online in case you don’t have one in your area, and I highly recommend it. They also sell it on Amazon, but it’s much more expensive for some reason. Maybe it’s the free shipping? I’m not sure as I bought mine locally.
