A rich and comforting Lemon Herb Pot Roast Chicken cooked in a Dutch oven with creamy sauce, fresh herbs, and tender baby potatoes.

1 whole chicken (about 4 pounds)

1 lemon

Salt & pepper to taste

1/4 tsp smoked paprika

1/2 tsp garlic powder

5-6 rosemary sprigs

6 garlic cloves, peeled

3 tbsp butter, cut into pats

1 cup chicken broth

2 tbsp chopped fresh oregano

1 tbsp chopped fresh tarragon

1.5 pounds baby potatoes, halved

2 cups heavy cream (33%+ fat)

1/2 cup dry white wine

1 tbsp fresh parsley, chopped

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1. Preheat oven to 425°F.

2. Place chicken in Dutch oven; pierce lemon and place inside cavity.

3. Season chicken with salt, pepper, paprika, and garlic powder.

4. Add rosemary, garlic cloves, and butter around the chicken.

5. Pour broth into pot, cover, and roast 45 minutes.

6. Prep oregano, tarragon, and potatoes.

7. Add cream, wine, herbs, and potatoes to pot.

8. Roast uncovered for 45 more minutes.

9. Remove rosemary; garnish with parsley before serving.

Use heavy cream with at least 33% fat to prevent curdling.

Ensure Dutch oven has enough space to prevent sauce overflow.