Herb Roasted Chicken in Creamy White Wine Sauce (Print version)

Golden herb roasted chicken with mushrooms, baby potatoes, and a creamy white wine sauce made in one pot.

# Ingredients:

For the chicken

01 - 3 lb (1.4 kg) bone-in, skin-on chicken pieces
02 - 1 1/2 teaspoons kosher salt, divided
03 - 1 teaspoon black pepper, divided
04 - 1 teaspoon chopped fresh thyme
05 - 1 teaspoon chopped fresh rosemary
06 - 1 tablespoon olive oil
07 - 2 tablespoons unsalted butter

For the sauce and vegetables

08 - 8 oz (225 g) cremini mushrooms, halved
09 - 3 medium shallots, thinly sliced
10 - 2 celery stalks, finely chopped
11 - 4 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 3/4 cup (180 ml) dry white wine
14 - 1 1/2 cups (360 ml) low-sodium chicken stock
15 - 1 lb (450 g) baby yellow potatoes, halved
16 - 1/2 cup (120 ml) heavy cream
17 - 2 tablespoons chopped fresh parsley
18 - 1 teaspoon lemon juice, optional

# Instructions:

01 - Preheat the oven to 350°F. Pat the chicken dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, thyme, and rosemary.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the chicken skin side down for 4-5 minutes, then turn and brown 3 minutes more. Transfer to a plate.
03 - Add mushrooms, shallots, and celery to the pot. Cook for 5-6 minutes until the mushrooms soften. Stir in the garlic and cook for 30 seconds.
04 - Sprinkle flour over the vegetables and stir for 1 minute. Pour in the white wine and scrape up the browned bits from the bottom of the pot.
05 - Stir in the chicken stock, remaining salt, and remaining pepper. Add the potatoes, then nestle the chicken pieces on top with the skin exposed.
06 - Roast uncovered for 40-45 minutes, until the potatoes are tender and the thickest chicken piece reaches 165°F.
07 - Let the pot cool for 3 minutes. Stir cream, parsley, and lemon juice into the sauce, then rest for 10 minutes before serving.

# Good to know:

01 - Use a dry white wine, not a sweet wine.
02 - The sauce thickens as it rests after roasting.
03 - For crispier skin, keep the chicken skin exposed above the sauce.

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