Creamy One-Pot Roast Chicken That Will Wow Your Family Recipe
This creamy one-pot roast chicken recipe delivers a comforting and flavorful meal that is perfect for family dinners. Whole chicken is roasted with garlic, thyme, and lemon zest, then finished with a rich, creamy sauce infused with mustard powder and brown sugar, nestled alongside tender potatoes and leeks. The result is a juicy, golden chicken with a luscious sauce that will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Western
Ingredients
Scale
Chicken and Sauce
- 1 whole Chicken (preferably free-range or organic)
- 100 grams Spreadable Butter (can substitute with olive oil)
- 4 cloves Garlic (fresh, minced)
- 2 teaspoons Thyme (fresh preferred, dried acceptable)
- 2 teaspoons Mustard Powder (Dijon mustard can be substituted)
- 250 ml Cream (heavy cream)
Vegetables and Seasoning
- 1 medium Leek (onions can be substituted)
- 500 grams Potatoes (new potatoes or Yukon Gold work best)
- 2 tablespoons Brown Sugar (or honey/maple syrup)
- 500 ml Chicken Stock (homemade recommended)
- 1 tablespoon Lemon Zest (orange zest optional)
- 2 tablespoons Fresh Parsley (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan forced) to prepare for roasting.
- Prepare the Base: Arrange the leek slices evenly in a round, flame-proof baking dish to create a flavorful bed for the chicken.
- Butter Mixture: In a small bowl, combine spreadable butter, minced garlic, thyme, and lemon zest. Mix well to incorporate all flavors.
- Season and Butter Chicken: Place the whole chicken breast side up on top of the leeks. Spread the butter mixture all over the chicken, ensuring it is well coated. Season generously with salt and pepper.
- Initial Roasting: Roast the chicken in the preheated oven for 30 minutes, or until the skin begins to brown.
- Create Creamy Sauce: While the chicken roasts, whisk together cream, chicken stock, mustard powder, and brown sugar in a jug until evenly blended.
- Add Potatoes and Sauce: Cut potatoes into bite-sized pieces and add them to the jug with the creamy sauce. Pour this mixture over the chicken and leeks in the baking dish.
- Final Roasting: Return the dish to the oven and roast for an additional 45 minutes, or until the chicken is golden, tender, and the internal temperature reaches at least 75°C. The potatoes should be soft and cooked through.
- Serve: Carve the chicken and serve with the creamy potatoes and sauce. Garnish with fresh parsley and thyme if desired for an added burst of color and flavor.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 75°C internal temperature.
- Free-range or organic chicken enhances flavor and texture.
- Dried thyme can be used if fresh is unavailable.
- Butter can be substituted with olive oil for a lighter option.
- Replacing brown sugar with honey or maple syrup will add a different sweetness profile.
- This is a one-pot recipe making cleanup easier.
- Leftovers can be refrigerated and enjoyed within 2 days.
Keywords: roast chicken, creamy sauce, one-pot meal, easy dinner, comfort food
