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Creamy Herb Roasted Chicken, a delicious and flavorful dish, is featured in this article.

Creamy Herb Roasted Chicken

This Creamy Herb Roasted Chicken recipe delivers a succulent and flavorful main course, perfect for a comforting weeknight meal or a special occasion. The chicken is infused with aromatic herbs and roasted to golden-brown perfection, then topped with a luscious creamy herb sauce.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 3-4 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and pepper to taste

Equipment

  • Roasting pan
  • small bowl
  • paper towels
  • Kitchen Twine (optional)
  • Meat Thermometer
  • Saucepan
  • whisk
  • sharp knife
  • cutting board
  • Spoon

Method
 

  1. Preheat the oven to 425°F (220°C) and place the rack in the middle position.
  2. Pat the chicken dry inside and out with paper towels.
  3. In a small bowl, combine olive oil, salt, pepper, garlic powder, and onion powder.
  4. Rub the olive oil mixture all over the chicken, including under the skin of the breast.
  5. Stuff the chicken cavity with lemon quarters, rosemary sprigs, and thyme sprigs.
  6. Truss the chicken legs together with kitchen twine (optional).
  7. Place the chicken in a roasting pan.
  8. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  9. Baste the chicken with pan juices every 20-25 minutes during roasting (optional).
  10. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  11. While the chicken is resting, melt butter in a saucepan over medium heat.
  12. Add minced garlic and sauté for about 30 seconds, or until fragrant.
  13. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
  14. Gradually whisk in the chicken broth, making sure to break up any lumps.
  15. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  16. Reduce the heat to low and stir in the heavy cream, parsley, and chives.
  17. Season with salt and pepper to taste.
  18. Let the sauce simmer gently for a few minutes, allowing the flavors to meld together.
  19. Carve the chicken and serve with the creamy herb sauce.

Notes

To avoid dry chicken, ensure it reaches an internal temperature of 165°F (74°C) and baste during roasting. For crispier skin, pat the chicken very dry before seasoning. If the sauce is too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few minutes. If the sauce is too thick, add more chicken broth. Store leftovers in the refrigerator for up to 3 days and reheat gently. Variations include adding vegetables to the roasting pan, using different herbs, or adding a pinch of red pepper flakes to the sauce for a little kick.