Introduction

This creamy one-pot roast chicken recipe is a simple yet impressive dish that combines tender chicken with flavorful vegetables and a rich, velvety sauce. Perfect for a family dinner, it requires minimal prep and delivers maximum comfort and taste.

A whole roasted chicken with golden brown, crispy skin sits in the center of a white Dutch oven. Surrounding the chicken are tender chunky potato pieces and small onions bathed in a creamy sauce with herbs sprinkled throughout. The top of the chicken is garnished with a small sprig of green herbs. The pot rests on a soft gray cloth on a white marbled surface, with a metal spatula partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken (preferably free-range or organic)
100 grams spreadable butter (can substitute with olive oil)
4 cloves garlic, minced
2 teaspoons thyme (fresh preferred, dried okay)
2 teaspoons mustard powder (Dijon mustard as substitute)
250 ml heavy cream
1 medium leek (onion can be substituted)
500 grams potatoes (new potatoes or Yukon Gold recommended)
2 tablespoons brown sugar (honey or maple syrup as alternatives)
500 ml chicken stock (homemade preferred)
1 tablespoon lemon zest (orange zest for a twist)
2 tablespoons fresh parsley (optional garnish)
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 200°C (180°C fan forced). Arrange the sliced leek in a round, flame-proof baking dish, then place the chicken breast side up on top.
Step 2: In a small bowl, mix the spreadable butter, thyme, garlic, and lemon zest. Spread this mixture evenly over the chicken, seasoning generously with salt and pepper.
Step 3: Roast the chicken for 30 minutes, or until it begins to brown nicely on the skin.
Step 4: Meanwhile, combine the cream, chicken stock, mustard powder, and brown sugar in a jug; whisk until smooth. Add the potatoes and pour the creamy mixture over the chicken and leeks in the dish.
Step 5: Return the dish to the oven and continue roasting for an additional 45 minutes. The chicken should be golden and cooked through, with juices running clear and an internal temperature reaching at least 75°C.
Step 6: Carve the chicken and serve it alongside the tender potatoes and leeks, spooning over the rich sauce. Garnish with fresh parsley and extra thyme if desired.

Tips & Variations

Use homemade chicken stock for a deeper flavor, but store-bought works well in a pinch.
Substitute leeks with onions if preferred, or add other root vegetables like carrots for variety.
For a lighter dish, replace butter with olive oil and use half-and-half instead of heavy cream.
Check the chicken temperature with a meat thermometer to ensure safe cooking without drying it out.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the creamy sauce and tender chicken. Avoid overheating to prevent drying out the meat.

How to Serve

A whole roasted chicken with golden brown, crispy skin sits in the center of a white pot. The chicken is garnished with green herb sprigs on top and around it. Surrounding the chicken are soft, cooked onion pieces with a light creamy color, sitting in a layer of golden juices at the bottom. The pot is on a gray cloth with a fork and knife placed beside it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, you can use bone-in chicken pieces like thighs or drumsticks. Adjust the cooking time accordingly, typically roasting for about 40-50 minutes until cooked through.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the butter with olive oil and swap heavy cream for a non-dairy alternative such as coconut cream or cashew cream. Keep in mind this may slightly alter the flavor and texture of the sauce.