Roasted Herbed Chicken With Potatoes And Creamy Lem

Name: Roasted Herbed Chicken With Potatoes And Creamy Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole roasting chicken, butterflied (about 3 lbs); 4 -6 medium sized red potatoes; 6 -8 garlic cloves; extra virgin olive oil; dried herbes de provence; salt; pepper; garlic powder; sweet Hungarian paprika; 3 lemons, scrubbed to remove wax; 1 tablespoon butter; 2 -3 small shallots, minced; 1 cup chicken stock; 0.5 (10 1/2 ounce) can condensed cream of mushroom soup; 1 tablespoon sugar; 1 dash balsamic vinegar

Servings: persons

1 whole roasting chicken, butterflied (about 3 lbs)
4 -6 medium sized red potatoes
6 -8 garlic cloves
extra virgin olive oil
dried herbes de provence
salt
pepper
garlic powder
sweet Hungarian paprika
3 lemons, scrubbed to remove wax
1 tablespoon butter
2 -3 small shallots, minced
1 cup chicken stock
0.5 (10 1/2 ounce) can condensed cream of mushroom soup
1 tablespoon sugar
1 dash balsamic vinegar

1
Preheat oven broiler, keeping oven door cracked.
2
Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt.
3
Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool.
4
Preheat oven to 400 degrees.
5
Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
6
Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
7
Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
8
Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
9
To make sauce:
10
While the chicken is cooking, strain juice from roasted lemons and set aside.
11
Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes.
12
Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes).
13
Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole roasting chicken, butterflied (about 3 lbs), 4 -6 medium sized red potatoes, 6 -8 garlic cloves, extra virgin olive oil, and more.

Yes, Roasted Herbed Chicken With Potatoes And Creamy Lemon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Herbed Chicken With Potatoes And Creamy Lemon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions