Description
This Creamy One-Pot Roast Chicken recipe is a comforting, flavorful meal perfect for family dinners. Featuring a whole roasted chicken atop a bed of leeks, complemented by tender potatoes simmered in a luscious cream and mustard sauce, this dish combines savory herbs and a rich sauce that will impress your loved ones with minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 1 whole Chicken (preferably free-range or organic)
- 100 grams Spreadable Butter (or substitute with olive oil)
- 4 cloves Garlic (fresh, minced)
- 2 teaspoons Thyme (fresh preferred, dried acceptable)
- 1 tablespoon Lemon Zest (or substitute with orange zest)
- Salt and Pepper to taste
Vegetables
- 1 medium Leek (sliced; onion can be substituted)
- 500 grams Potatoes (new potatoes or Yukon Gold, cut into bite-sized pieces)
Sauce
- 250 ml Cream (heavy cream)
- 500 ml Chicken Stock (homemade recommended)
- 2 teaspoons Mustard Powder (Dijon mustard can be substituted)
- 2 tablespoons Brown Sugar (or honey/maple syrup)
Garnish (Optional)
- 2 tablespoons Fresh Parsley
- Additional Fresh Thyme
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan forced) to get it ready for roasting the chicken.
- Prepare the Leek Bed: Arrange the leek slices evenly in a flame-proof, round baking dish. This will serve as a flavorful base for roasting the chicken.
- Make the Butter Mixture: In a small bowl, combine the spreadable butter, minced garlic, thyme, and lemon zest. Mix these ingredients thoroughly to create a fragrant butter blend.
- Coat the Chicken: Place the whole chicken breast side up on the bed of leeks. Spread the butter mixture evenly all over the chicken and season generously with salt and pepper to enhance flavor.
- Initial Roasting: Roast the chicken in the preheated oven for about 30 minutes, until the skin starts to brown, indicating the beginning of a delicious crust.
- Prepare the Creamy Sauce: While the chicken roasts, whisk together the cream, chicken stock, mustard powder, and brown sugar in a jug until the mixture is smooth and well combined.
- Add Potatoes: Add the bite-sized potatoes into the jug with the prepared sauce, mixing well to coat them.
- Finish Roasting: Pour the combined creamy sauce and potatoes over the chicken and leeks in the baking dish. Return the dish to the oven and roast for an additional 45 minutes. Ensure the chicken reaches an internal temperature of at least 75°C, the skin is golden, and the potatoes are tender.
- Serve: Once cooked, carve the chicken and serve it alongside the creamy potatoes and sauce. Garnish with fresh parsley and additional thyme for a pop of color and added flavor.
Notes
- Using fresh thyme and homemade chicken stock will enhance the overall flavor of the dish.
- If Dijon mustard is unavailable, mustard powder works just as well to provide a subtle tang.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches a safe 75°C before serving.
- Roasting the chicken first helps to develop a crispy skin before adding the cream and potatoes.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- This meal is best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated.
