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Understanding the appeal of herb-roasted chicken reveals why it is a staple in many households around the globe. Roasting chicken is a time-honored tradition that transcends cultures, with each region adding its unique flair. From French coq au vin to the spicy tandoori chicken of India, the roasted bird has been a centerpiece for gatherings, celebrations, and everyday meals alike.

Herb Roasted Chicken in Creamy White Sauce

Discover the ultimate comfort food with Herb Roasted Chicken in Creamy White Sauce! This recipe transforms a classic roast into a gourmet dish, featuring tender, juicy chicken enveloped in a rich, flavor-packed sauce enhanced by fresh herbs like rosemary and thyme. Perfect for family dinners or hosting friends, this meal promises to impress. Dive into the preparation steps and enjoy a delightful culinary experience that will become a favorite at your dinner table.
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Ingredients
  

1 whole chicken (about 4-5 lbs)

4 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 lemon, halved

1 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken in a large roasting pan.

      Season the Chicken: In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub this mixture all over the chicken, including under the skin and inside the cavity.

        Add Lemon: Squeeze the juice of one lemon half over the chicken and place both lemon halves inside the cavity of the chicken for added flavor.

          Roast the Chicken: Pour the chicken broth into the bottom of the roasting pan. Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking.

            Make the Creamy White Sauce: While the chicken is roasting, prepare the sauce. In a saucepan over medium heat, combine the heavy cream and Dijon mustard. Stir continuously for about 5-7 minutes until the mixture thickens slightly. Season with salt and pepper to taste.

              Rest and Slice: Once the chicken is done, let it rest for about 10-15 minutes before carving. This allows the juices to redistribute for a juicier chicken.

                Serve: Serve slices of the herb-roasted chicken drizzled with the creamy white sauce. Garnish with chopped fresh parsley for an added touch.

                  Prep Time: 15 minutes | Total Time: 1 hour 40 minutes | Servings: 4-6 people