Ingredients
1 whole chicken (about 4–5 pounds)
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 lemon, halved
1 onion, quartered
4 cloves garlic, smashed
1 cup heavy cream
Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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Rub chicken with olive oil, salt, and pepper.
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Stuff the cavity with rosemary, thyme, lemon, onion, and garlic.
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Place chicken in a roasting pan or Dutch oven.
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Roast for 1½ to 2 hours, until the thickest part of the thigh reaches 165°F (74°C).
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Pour the heavy cream over the chicken during the last 15 minutes of roasting.
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Let rest for 10 minutes before carving. Serve with the creamy pan sauce.
Notes
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Citrus Twist: Add orange zest or lime for a fresh variation.
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Herb Variations: Use parsley, sage, or tarragon.
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Spicy Kick: Stir in a pinch of red pepper flakes.
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One-Pan Meal: Add carrots, potatoes, or parsnips under the chicken before roasting.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American, Rustic
- Diet: Gluten Free
