Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 1 lemon
- Salt & pepper (to taste)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Fresh rosemary
- 6 cloves garlic (peeled)
- 3 tablespoons butter (cut into pats)
- 1 cup chicken broth or stock
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1.5 pounds baby potatoes (cut into halves)
- 2 cups heavy cream
- 1/2 cup white apple vinegar
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 425°F.
- Place the whole chicken in a Dutch oven. Pierce the lemon multiple times and insert it into the chicken cavity. Season generously with salt, pepper, smoked paprika, and garlic powder.
- Add rosemary sprigs, peeled garlic cloves, and pats of butter around the chicken. Pour chicken broth into the pot.
- Cover and roast for 45 minutes.
- Chop oregano and tarragon; prepare baby potatoes by halving them.
- After initial roasting, uncover the pot and add cream, white apple vinegar, herbs, and potatoes.
- Roast uncovered for an additional 45 minutes until golden brown and fully cooked.
- Remove rosemary before serving; garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of whole chicken (approximately 340g)
- Calories: 540
- Sugar: 2g
- Sodium: 610mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 135mg