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:
- Pat the chicken dry with paper towels.
- In a small bowl, mix 2 teaspoons of salt and ½ teaspoon of black pepper.
- Rub the seasoning mixture all over the chicken, including under the skin.
2. Sear the Chicken:
- Melt butter in a 3 to 5-quart Dutch oven over medium-high heat.
- Add the chicken pieces, skin-side down, and brown for 3-5 minutes per side, until golden brown.
- Remove from the pot and set aside.
3. Sauté the Vegetables:
- In the same pot, add mushrooms, shallots, celery, and garlic.
- Cook for about 7 minutes, stirring occasionally, until mushrooms release their juices and shallots become translucent.
- Season with the remaining 1 teaspoon salt, ½ teaspoon black pepper, sage, and parsley.
4. Make the Sauce:
- Sprinkle flour over the sautéed vegetables and stir well.
- Pour in ½ cup chicken stock mixed with 1 tablespoon lemon juice, scraping up any browned bits from the pot.
- Gradually add the remaining 2 cups of chicken stock, stirring continuously to prevent lumps.
5. Assemble & Bake:
- Add the halved baby potatoes, stirring to coat them in the sauce.
- Nestle the seared chicken pieces on top.
- Transfer the Dutch oven to a preheated oven at 375°F (190°C).
- Roast uncovered for 40-45 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender.
6. Finish the Sauce:
- Remove the pot from the oven and stir in the heavy cream until fully incorporated.
- 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