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Herb Roasted Chicken in Creamy Garlic Herb Sauce

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  • Author: sara
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Description

This Herb Roasted Chicken in Creamy Garlic Herb Sauce is a rich, comforting dish featuring tender, golden-roasted chicken, baby potatoes, mushrooms, and shallots, all simmered in a luxurious creamy sauce. No wine needed—this recipe delivers deep, savory flavors perfect for family dinners or special occasions!

Ingredients

For the Chicken:

  • 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts, or 8 bone-in, skin-on chicken thighs)
  • 1 tablespoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 3 tablespoons salted butter

For the Vegetables & Herbs:

  • 1 cup brown mushrooms, halved
  • 3 shallots, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
  • 2 teaspoons fresh parsley, minced (or 1 teaspoon dried parsley)

For the Sauce & Potatoes:

  • ¼ cup all-purpose flour
  • ½ cup low-sodium chicken stock + 1 tablespoon lemon juice (replaces white wine)
  • 2 cups chicken stock
  • 1 pound baby yellow potatoes, halved
  • ¼ cup heavy cream

Instructions

1. Season the Chicken:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, mix 2 teaspoons of salt and ½ teaspoon of black pepper.
  3. Rub the seasoning mixture all over the chicken, including under the skin.

2. Sear the Chicken:

  1. Melt butter in a 3 to 5-quart Dutch oven over medium-high heat.
  2. Add the chicken pieces, skin-side down, and brown for 3-5 minutes per side, until golden brown.
  3. Remove from the pot and set aside.

3. Sauté the Vegetables:

  1. In the same pot, add mushrooms, shallots, celery, and garlic.
  2. Cook for about 7 minutes, stirring occasionally, until mushrooms release their juices and shallots become translucent.
  3. Season with the remaining 1 teaspoon salt, ½ teaspoon black pepper, sage, and parsley.

4. Make the Sauce:

  1. Sprinkle flour over the sautéed vegetables and stir well.
  2. Pour in ½ cup chicken stock mixed with 1 tablespoon lemon juice, scraping up any browned bits from the pot.
  3. Gradually add the remaining 2 cups of chicken stock, stirring continuously to prevent lumps.

5. Assemble & Bake:

  1. Add the halved baby potatoes, stirring to coat them in the sauce.
  2. Nestle the seared chicken pieces on top.
  3. Transfer the Dutch oven to a preheated oven at 375°F (190°C).
  4. Roast uncovered for 40-45 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender.

6. Finish the Sauce:

  1. Remove the pot from the oven and stir in the heavy cream until fully incorporated.
  2. Cover with a lid or foil and let it rest for 10 minutes.

7. Serve & Enjoy:

  • Plate the herb-roasted chicken alongside the creamy mushroom and potato mixture.
  • Garnish with extra fresh parsley if desired.

Notes

  • Make It Dairy-Free: Use olive oil instead of butter and coconut milk instead of heavy cream.
  • For Extra Crispy Skin: Broil for 3-5 minutes at the end of baking.
  • Pairing Ideas: Serve with roasted vegetables, crusty bread, or a side salad.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dinner, One-Pot Meals, Comfort Food
  • Method: Dutch Oven, Roasting
  • Cuisine: French-Inspired, Mediterranean

Find it online: https://saratasty.com/herb-roasted-chicken-in-creamy-garlic-herb-sauce/