Slow-Roasted Whole Chicken with Cream and Potatoes
A comforting one-pot roast chicken braised with cream, potatoes, and herbs, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 whole chicken (about 3–4 lbs) Room temperature for even cooking.
- 4 cups potatoes, diced Yukon gold or red are ideal for cream braises.
- 1 cup onions, chopped Yellow or sweet.
- 4 cloves garlic, minced
- 1 cup cream Heavy cream gives richest result.
- 2 tablespoons olive oil Or neutral oil like vegetable if preferred.
- 1 tablespoon fresh thyme Leaves stripped.
- 1 tablespoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Position rack in the center.
- Pat the chicken dry with paper towels; season generously inside and out with salt and pepper.
- Heat the Dutch oven over medium heat and add 2 tablespoons olive oil. Brown the chicken on all sides, about 4–6 minutes per side, until golden.
- Remove the chicken to a plate and set aside. Pour off excess fat, leaving browned bits in the pot.
- Add the chopped onions and minced garlic to the pot. Sauté until softened and translucent, 3–5 minutes.
- Stir in the diced potatoes and fresh thyme and rosemary, tossing to coat the potatoes.
- Pour in 1 cup cream, stirring to combine.
- Nestle the chicken back into the pot on top of the potatoes. Cover with the lid and transfer to the oven.
Cooking
- Bake for about 1.5 hours, or until the thickest part of the thigh reaches 165°F (74°C).
- Remove the pot from oven and let the chicken rest, covered, for 10 minutes before carving.
Notes
For lighter sauce, use half-and-half + 1 tablespoon butter instead of heavy cream. For dairy-free option, swap cream for coconut milk.