Description
This delicious Herb Roasted Chicken recipe features tender chicken pieces seared to golden perfection and roasted in a creamy garlic herb sauce with mushrooms, shallots, celery, and baby yellow potatoes. Infused with fresh sage and parsley, the dish is comforting, flavorful, and perfect for a hearty family meal.
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 & Herbs
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
- 2 teaspoons fresh parsley, minced (or 1 teaspoon dried parsley)
- 1 pound baby yellow potatoes, halved
Sauce Ingredients
- ¼ cup all-purpose flour
- ½ cup low-sodium chicken stock + 1 tablespoon lemon juice (replaces white wine)
- 2 cups chicken stock
- ¼ cup heavy cream
Instructions
- Season the Chicken: Pat the chicken dry 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 pieces, including under the skin, to ensure even flavor.
- Sear the Chicken: Heat 3 tablespoons of salted butter in a 3 to 5-quart Dutch oven over medium-high heat. Add the chicken pieces skin-side down and brown them for 3-5 minutes per side until golden brown. Remove the browned chicken from the pot and set aside.
- Sauté the Vegetables: Using the same Dutch oven, add the halved brown 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 the vegetables with the remaining 1 teaspoon kosher salt, ½ teaspoon black pepper, minced sage, and parsley.
- Make the Sauce: Sprinkle ¼ cup all-purpose flour over the sautéed vegetables and stir well to combine. Pour in ½ cup chicken stock mixed with 1 tablespoon lemon juice, scraping up any browned bits from the pot’s bottom. Gradually add the remaining 2 cups of chicken stock, stirring continuously to avoid lumps and achieve a smooth sauce.
- Assemble & Bake: Add the halved baby yellow potatoes to the sauce and stir to coat them evenly. Nestle the seared chicken pieces on top of the potatoes and sauce. Transfer the Dutch oven to a preheated oven set to 375°F (190°C). Roast uncovered for 40-45 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the potatoes are tender.
- Finish the Sauce: Remove the Dutch oven from the oven and stir in ¼ cup heavy cream until fully incorporated into the sauce. Cover the pot with a lid or foil, and let it rest for 10 minutes to let the flavors meld.
- Serve & Enjoy: Plate the herb-roasted chicken alongside the creamy mushroom and potato mixture. Garnish with extra fresh parsley if desired for a fresh finish.
Notes
- Ensure the chicken is patted completely dry before seasoning to promote browning.
- Use a meat thermometer to check the internal temperature of the chicken to avoid undercooking.
- Baby yellow potatoes can be substituted with red potatoes or fingerlings if preferred.
- You can substitute dried herbs if fresh are unavailable, but fresh herbs provide better flavor.
- For a richer flavor, use homemade chicken stock if possible.
- The recipe can be adapted to use chicken breasts or thighs based on preference.
