Description
A comforting and flavorful Herb Roasted Chicken recipe featuring tender chicken pieces roasted in a creamy white wine sauce with mushrooms, shallots, and baby potatoes. This one-pot dish is perfect for a cozy dinner and combines classic herbs with rich, savory flavors.
Ingredients
Scale
Chicken
- 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp (12 g) kosher salt, divided
- 1 tsp black pepper, divided
Sauce and Vegetables
- 3 tbsp (44 g) salted butter
- 1 cup (236 g) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp (4 g) dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup (32 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1 lb (454 g) baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat Oven: Preheat your oven to 325° F (163° C) to prepare for roasting the chicken and vegetables.
- Season Chicken: Pat the chicken pieces dry and place them on a plate. In a small dish, mix 2 teaspoons of the salt with 1/2 teaspoon of the pepper. Thoroughly rub this seasoning all over the outside and underneath the skin of each chicken piece.
- Brown Chicken: In a 3 to 5 quart (2.8 to 4.7 L) Dutch oven, melt the butter over medium-high heat. Add the seasoned chicken pieces and brown them on both sides, cooking about 3 to 5 minutes per side until golden. Remove chicken and set aside.
- Sauté Vegetables: Add mushrooms, shallots, celery, and garlic to the same skillet. Stir to coat in the remaining butter. Allow mushrooms to release and then reabsorb their juices. Season with 1 teaspoon salt, remaining 1/2 teaspoon pepper, sage, and parsley.
- Make Roux and Deglaze: When vegetables are softened and onions transparent (about 7 minutes), sprinkle flour over them and toss to coat evenly. Pour in the white wine to deglaze, scraping the bottom and edges to lift browned bits.
- Add Broth and Thicken Sauce: Slowly add chicken stock in increments of 1 cup (240 ml), stirring continuously to thicken sauce gradually. Bring sauce to a gentle boil; it should reach a thin gravy consistency after about 5 minutes.
- Add Potatoes and Assemble: Stir the halved baby yellow potatoes into the sauce. Arrange the browned chicken pieces on top of the vegetables and sauce in the pot.
- Roast: Transfer the covered Dutch oven to the preheated oven. Roast the chicken and vegetables for 40 to 45 minutes, or until a meat thermometer inserted into the chicken reads 165° F (74° C).
- Add Cream and Rest: Remove the pot from the oven and stir the cream into the sauce. Cover the pot with its lid or tent with foil, and let the dish rest for at least 10 minutes to meld flavors and ensure juiciness.
- Serve: Serve the herb roasted chicken hot with the creamy white wine sauce, potatoes, and mushroom mixture spooned over the top. Enjoy a hearty and flavorful meal.
Notes
- Use bone-in, skin-on chicken pieces for best flavor and moisture retention.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Allowing the dish to rest after cooking enhances flavor and keeps the chicken tender.
- The white wine adds acidity and depth—use a dry variety such as Sauvignon Blanc or Pinot Grigio.
- Check internal temperature of chicken to ensure it is fully cooked and safe to eat.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken piece with sauce and potatoes)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
