Description

This Herb Roasted Chicken in Creamy Garlic Herb Sauce is a comforting and flavorful dish featuring tender seared chicken pieces roasted in a rich, creamy sauce loaded with mushrooms, herbs, and baby potatoes. The sauce is infused with garlic, fresh sage, parsley, and a hint of lemon, creating a perfect balance of savory and tangy flavors. Ideal for a hearty family dinner, this recipe combines pan-searing and oven roasting to deliver juicy chicken with crispy skin and a luscious mushroom-potato sauce.

Ingredients

Scale

Chicken

1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts, or 8 bone-in, skin-on chicken thighs)
1 tablespoon kosher salt, divided
1 teaspoon black pepper, divided
3 tablespoons salted butter

Vegetables & Aromatics

1 cup brown mushrooms, halved
3 shallots, diced
2 celery stalks, chopped
3 cloves garlic, minced

Herbs & Seasonings

1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
2 teaspoons fresh parsley, minced (or 1 teaspoon dried parsley)
¼ cup all-purpose flour

Liquids

½ cup low-sodium chicken stock + 1 tablespoon lemon juice (replaces white wine)
2 cups chicken stock
¼ cup heavy cream

Additional

1 pound baby yellow potatoes, halved

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Instructions

Season the Chicken: Pat the chicken pieces dry thoroughly with paper towels. In a small bowl, mix 2 teaspoons of kosher salt and ½ teaspoon black pepper. Rub this seasoning mixture all over the chicken, including under the skin to ensure even flavor penetration.
Sear the Chicken: Heat the butter in a 3 to 5-quart Dutch oven over medium-high heat until melted and bubbling. Add the chicken pieces skin-side down and sear for 3-5 minutes per side until golden brown and crispy. Remove the browned chicken from the pot and set aside to keep warm.
Sauté the Vegetables: In the same pot, add the halved mushrooms, diced shallots, chopped celery, and minced garlic. Cook for about 7 minutes, stirring occasionally, until the mushrooms release their juices and the shallots become translucent. Season with the remaining 1 teaspoon kosher salt, ½ teaspoon black pepper, minced sage, and parsley.
Make the Sauce: Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir well to incorporate. Slowly pour in the mixture of ½ cup chicken stock and 1 tablespoon lemon juice while scraping up any browned bits from the pot’s bottom. Gradually add the remaining 2 cups of chicken stock, stirring continuously to prevent lumps, to form a smooth sauce base.
Assemble & Bake: Add the halved baby potatoes to the pot, stirring to coat them thoroughly in the sauce. Nestle the seared chicken pieces on top of the potatoes and sauce. Transfer the Dutch oven to a preheated oven set at 375°F (190°C). Roast uncovered for 40-45 minutes, or until the chicken internal temperature reaches 165°F (74°C) and the potatoes are tender.
Finish the Sauce: Carefully remove the Dutch oven from the oven. Stir in the heavy cream until the sauce is fully combined and creamy. Cover the pot with the lid or foil and let it rest for 10 minutes to allow flavors to meld and juices to redistribute.
Serve & Enjoy: Plate the herb-roasted chicken alongside the creamy garlic herb mushroom and potato mixture. Garnish with extra fresh parsley if desired for a fresh herbal touch before serving.

Notes

Patting the chicken dry before seasoning and searing helps achieve a crispy skin.
Using a Dutch oven allows seamless stovetop to oven cooking and creates a rich, flavorful sauce.
Lemon juice adds acidity that brightens the creamy sauce and balances richness.
You can substitute fresh herbs with dried ones if fresh are unavailable but adjust quantity accordingly.
Check chicken doneness with a meat thermometer to ensure food safety and juiciness.
This dish pairs beautifully with a green salad or steamed vegetables for a complete meal.