Herb Roasted Chicken in Creamy Sauce Recipe

Introduction

Herb Roasted Chicken in Creamy Sauce is a luxurious and comforting dish that combines the perfect blend of tender, flavorful chicken with a rich, velvety sauce. The herbs and seasonings infuse the chicken, giving it a fragrant aroma and a deliciously crispy skin, while the creamy sauce adds depth and richness. Whether you’re preparing a special meal for a family dinner, a celebration, or just craving something hearty and satisfying, this recipe delivers mouthwatering results every time.

This dish is not only easy to make but also elegant enough to impress your guests. The balance of fresh herbs, succulent chicken, and a creamy sauce makes it an ideal main course for any occasion. Follow this guide to learn how to make Herb Roasted Chicken in Creamy Sauce step by step, and enjoy the harmony of flavors that this dish brings to your table.

Why You’ll Love Herb Roasted Chicken in Creamy Sauce

• Tender, Juicy Chicken: Roasting the chicken ensures it retains its natural juices, making each bite succulent and flavorful. The crispy skin adds a delightful texture.
• Rich and Creamy Sauce: The sauce is made from scratch with heavy cream, garlic, and fresh herbs, offering a comforting, creamy element that perfectly complements the roasted chicken.
• Herb-Infused Flavor: Fresh herbs like rosemary, thyme, and sage bring an aromatic depth to the chicken, making it both fragrant and flavorful.
• Simple Ingredients: The recipe uses straightforward pantry ingredients, along with a few fresh herbs, so you don’t need to be an expert chef to achieve amazing results.
• Impressive Presentation: This dish is perfect for dinner parties or special occasions. Its golden roasted chicken and creamy sauce are both visually appealing and appetizing.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 1 hour 10-15 minutes
• Servings: 4-6 servings
• Calories per Serving: Around 450-500 calories per serving, depending on portion size and ingredients.

Nutrition Facts (Per Serving)

• Calories: 450-500 kcal
• Fat: 30-35g
• Carbohydrates: 5-7g
• Protein: 40-45g
• Fiber: 1g
• Sugar: 2-3g

Ingredients

For the Herb Roasted Chicken:

• 1 whole chicken (about 4-5 pounds), patted dry
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 3-4 garlic cloves, minced
• 1 lemon, halved
• Salt and pepper to taste

For the Creamy Sauce:

• 1 tablespoon olive oil (or butter)
• 1 small onion, finely chopped
• 3-4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Special Equipment

This recipe doesn’t require specialized equipment, but having the following tools will help ensure the best results:

1. Roasting Pan: A sturdy roasting pan is perfect for evenly cooking the chicken and capturing the drippings for the sauce.
2. Meat Thermometer: A meat thermometer ensures that the chicken is fully cooked and safe to eat. It also helps you avoid overcooking, ensuring the chicken remains juicy and tender.
3. Chef’s Knife: A sharp knife is essential for chopping the herbs, garlic, and onion. A chef’s knife makes the task quick and efficient.
4. Large Skillet or Saucepan: A large skillet or saucepan is needed to prepare the creamy sauce after roasting the chicken.
5. Basting Brush: This is useful for brushing the chicken with oil or marinade before roasting to achieve an even, golden-brown finish.
6. Cutting Board: A good cutting board is essential for chopping your ingredients safely and efficiently.

Step-by-Step Instructions

1. Prepare the Chicken

Start by preheating your oven to 425°F (220°C). While the oven is heating up, prepare the chicken for roasting. Pat the chicken dry with paper towels. This step helps ensure the skin becomes crispy during roasting.

In a small bowl, combine the olive oil, chopped rosemary, thyme, sage, and minced garlic. Rub this herb mixture all over the chicken, making sure to coat it evenly. Season the chicken generously with salt and pepper.

Place the halved lemon inside the chicken cavity along with a few sprigs of rosemary, thyme, and sage. This will infuse the chicken with aromatic flavors as it roasts. Tie the chicken legs together with kitchen twine and tuck the wings underneath the body to help it cook evenly.

2. Roast the Chicken

Transfer the prepared chicken to a roasting pan. Roast the chicken in the preheated oven for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The skin should be golden brown and crispy.

To ensure even cooking, you can baste the chicken with its own juices halfway through cooking. If you prefer a crisper skin, you can increase the oven temperature to 450°F (230°C) for the last 10 minutes of roasting.

Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, keeping the chicken moist.

3. Make the Creamy Sauce

While the chicken is resting, prepare the creamy sauce. In a large skillet or saucepan, heat the olive oil (or butter) over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.

Add the minced garlic to the pan and sauté for another 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.

Stir in the Dijon mustard, rosemary, and thyme. Season the sauce with salt and pepper to taste. If you want a smoother texture, you can blend the sauce with an immersion blender for a creamier consistency.

4. Serve the Chicken

Once the chicken has rested, carve it into serving pieces. Arrange the chicken on a platter or individual plates. Spoon the creamy sauce over the chicken, making sure to drizzle some of the sauce over the sides for added flavor. Garnish with fresh parsley for a pop of color and added freshness.

Tips for Perfect Herb Roasted Chicken in Creamy Sauce

• Pat the Chicken Dry: Drying the chicken thoroughly helps achieve crispy skin during roasting. Moisture on the surface can cause the skin to become soggy, so take extra care with this step.
• Use Fresh Herbs: Fresh rosemary, thyme, and sage make a huge difference in the flavor of the chicken and sauce. Dried herbs can be used in a pinch, but fresh herbs offer a more vibrant and aromatic taste.
• Check the Chicken Temperature: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C). This will ensure the chicken is fully cooked and juicy.
• Don’t Overcook the Sauce: When making the creamy sauce, simmer it gently. Overcooking the cream can cause it to curdle, which will affect the texture and appearance of the sauce.
• Rest the Chicken Before Carving: Let the roasted chicken rest before carving to allow the juices to redistribute. This will make the chicken more tender and flavorful.

Variations of Herb Roasted Chicken in Creamy Sauce

• Lemon Herb Roasted Chicken: Add the zest of a lemon to the herb mixture or squeeze fresh lemon juice over the chicken before serving for a zesty, bright flavor.
• Garlic Parmesan Creamy Sauce: For a cheesy twist, stir in 1/4 cup of freshly grated Parmesan cheese to the creamy sauce, adding richness and a subtle umami flavor.
• Mushroom Cream Sauce: Add sautéed mushrooms to the creamy sauce for an earthy, savory element. Mushrooms pair perfectly with the creamy texture and herbs.
• Spicy Herb Roasted Chicken: For a kick of heat, add a pinch of red pepper flakes to the herb mixture or mix some hot sauce into the creamy sauce.

Storage and Shelf Life

Herb Roasted Chicken in Creamy Sauce is best enjoyed fresh but can be stored for later. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the chicken and sauce gently on the stove or in the microwave. If the sauce has thickened too much during storage, you can add a splash of chicken broth to thin it out.

For longer storage, you can freeze the chicken and sauce separately. The chicken can be frozen for up to 2-3 months, while the creamy sauce can be frozen for up to 1 month. To reheat, thaw the chicken and sauce in the refrigerator overnight, then warm them up over low heat.

Side Dishes and Pairings for Herb Roasted Chicken in Creamy Sauce

Pair this dish with complementary sides to create a complete meal:

• Roasted Vegetables: Roasted potatoes, carrots, or Brussels sprouts pair wonderfully with the herb flavors of the chicken and the richness of the creamy sauce.
• Garlic Bread: A side of crispy garlic bread is perfect for sopping up the creamy sauce.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing for this dish, adding a hearty element that balances the richness of the chicken and sauce.
• Green Salad: A simple green salad with a light vinaigrette offers a fresh contrast to the rich, creamy chicken.

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Conclusion

Herb Roasted Chicken in Creamy Sauce is the ultimate comfort food. Tender chicken with aromatic herbs and a rich, velvety sauce creates a meal that’s both satisfying and indulgent. Whether it’s a special dinner for your loved ones or a weeknight treat, this dish is sure to impress. With simple ingredients, easy preparation, and delicious results, you’ll want to make this recipe again and again. Enjoy the succulent flavors and creamy goodness of this irresistible dish!