Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 1 lemon
- 1 cup chicken broth
- 5–6 sprigs fresh rosemary
- 6 cloves garlic (peeled)
- 3 tablespoons butter (cut into pats)
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1.5 pounds baby potatoes (cut into halves)
- 2 cups heavy/whipping cream
- 1/2 cup dry apple vinegar
- 1 tablespoon chopped fresh parsley
- Salt & pepper (to taste)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 425°F.
- Place the whole chicken in a Dutch oven. Pierce the lemon several times, insert it into the chicken cavity, and season generously with salt, pepper, smoked paprika, and garlic powder.
- Surround the chicken with rosemary sprigs, garlic cloves, and pats of butter. Pour in the chicken broth.
- Cover and roast for 45 minutes without opening the lid.
- Remove the lid, add heavy cream, apple vinegar, chopped herbs, and halved baby potatoes. Stir gently.
- Roast uncovered for another 45 minutes until the chicken is golden brown and fully cooked.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 140mg