Creamy Lemon and Herb Pot Roasted Whole Chicken

• Gluten free

• Meat

  • 1 Chicken, whole

• Produce

  • 6 cloves Garlic
  • 1 Garlic powder
  • 1 Lemon
  • 1 1/2 lbs Little potatoes
  • 2 tbsp Oregano, fresh
  • 1 tbsp Parsley, fresh
  • 5 sprigs Rosemary, Fresh
  • 1 tbsp Tarragon, fresh

• Canned Goods

  • 1 (10 fluid ounce can Chicken broth or stock

• Baking & Spices

  • 1 Paprika, smoked
  • 1 Salt & pepper

• Dairy

  • 3 tbsp Butter
  • 2 cups Whipping/heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on saltandlavender.com

Description

Ingredients

• 1 whole chicken
• 1 lemon
• Salt & pepper
• Garlic powder
• Smoked paprika
• 5-6 sprigs fresh rosemary
• 6 cloves garlic, peeled
• 3 tablespoons butter
• 1 (10 fluid ounce) can chicken broth or stock
• 1.5 pounds little potatoes
• 2 cups whipping/heavy cream
• 2 tablespoons fresh oregano
• 1 tablespoon fresh tarragon
• 1/2 cup dry white wine
• 1 tablespoon fresh parsley (optional)

Directions

• Pre-heat oven to 425F.
• Add the chicken to a Dutch oven or baking dish. Prick lemon with a knife in several places, and then insert lemon in the chickens cavity. Sprinkle the chicken with salt, pepper, smoked paprika, and garlic powder. Place rosemary sprigs and garlic cloves around the chicken. Cut butter into smaller slices and place it around the chicken. Pour the chicken broth into the Dutch oven. Cover and place in the oven and roast for 45 minutes.
• Meanwhile, chop the oregano and tarragon and cut the little potatoes into halves.
• Add the little potatoes, cream, oregano, tarragon, and white wine. Place back into the oven and cook for another 45 minutes, uncovered.
• Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as youre ready to dish up.