Description

This Herb Roasted Chicken in Creamy Garlic Herb Sauce is a comforting and flavorful dish featuring golden-brown seared chicken pieces roasted with baby potatoes in a luscious sauce made from mushrooms, shallots, celery, fresh herbs, and cream. The chicken is perfectly seasoned and roasted in a Dutch oven, allowing it to absorb the rich, savory sauce while ensuring juicy, tender meat and tender potatoes. Ideal for a family dinner or special occasion, this recipe combines rustic roasting with a creamy, aromatic herb sauce that’s both satisfying and elegant.

Ingredients

Scale

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

Vegetables and Aromatics

1 cup brown mushrooms, halved
3 shallots, diced
2 celery stalks, chopped
3 cloves garlic, minced

Herbs and Seasoning

1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
2 teaspoons fresh parsley, minced (or 1 teaspoon dried parsley)

Sauce Ingredients

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

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Instructions

Season the Chicken: Pat the chicken pieces dry using paper towels. In a small bowl, mix 2 teaspoons of kosher salt and ½ teaspoon of black pepper. Rub this seasoning mixture all over the chicken pieces, making sure to get underneath the skin for maximum flavor.
Sear the Chicken: Melt 3 tablespoons of salted butter in a 3 to 5-quart Dutch oven over medium-high heat. Place the chicken pieces skin-side down in the hot butter and brown them for 3 to 5 minutes on each side until the chicken is golden brown. Remove the chicken from the pot and set it aside.
Sauté the Vegetables: In the same Dutch oven, add halved brown mushrooms, diced shallots, chopped celery, and minced garlic. Cook these aromatic vegetables for about 7 minutes, stirring occasionally, until the mushrooms release their juices and the shallots become translucent. Season with the remaining 1 teaspoon kosher salt, ½ teaspoon black pepper, minced sage, and parsley.
Make the Sauce: Sprinkle ¼ cup of all-purpose flour over the sautéed vegetables and stir well to coat. Slowly pour in ½ cup of low-sodium chicken stock mixed with 1 tablespoon lemon juice while scraping the browned bits off the bottom of the pot. Gradually add the remaining 2 cups of chicken stock, stirring continuously to prevent lumps and create a smooth sauce.
Assemble & Bake: Add the halved baby yellow potatoes to the sauce, stirring to coat them thoroughly. Nestle the seared chicken pieces on top of the potatoes and sauce. Transfer the Dutch oven to a preheated oven at 375°F (190°C) and roast uncovered for 40 to 45 minutes, until the chicken’s internal temperature reaches 165°F (74°C) and the potatoes are tender.
Finish the Sauce: Remove the Dutch oven from the oven and stir in ¼ cup of heavy cream into the sauce until fully incorporated. Cover the pot with a lid or foil and let it rest for 10 minutes to allow the flavors to meld.
Serve & Enjoy: Plate the herb-roasted chicken pieces alongside the creamy mushroom and potato mixture. Garnish with extra fresh parsley if desired and serve warm.

Notes

For best results, pat the chicken thoroughly dry before seasoning to ensure a crispy, golden skin.
If fresh herbs are not available, dried herbs can be used, but reduce quantity to half to prevent overpowering the dish.
Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
The lemon juice in the sauce adds a subtle brightness; do not skip it for balanced flavors.
You can substitute baby yellow potatoes with baby red potatoes or fingerlings if preferred.
Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove or oven.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Roasting
Cuisine: American