Herb Roasted Chicken in Creamy White Sauce

Discover the joy of cooking with this Savory Herb Roasted Chicken in Creamy White Sauce recipe that blends comfort and elegance. This dish features a perfectly roasted chicken infused with fresh herbs, complemented by a rich creamy sauce that enhances flavor and satisfaction. With straightforward preparation steps and a focus on high-quality ingredients, this recipe is ideal for both beginners and seasoned chefs. Elevate your dining experience and impress your loved ones with a delicious homemade meal that nourishes both body and soul.

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Ingredients

For the Herb Roasted Chicken:

1 whole chicken (approximately 4-5 lbs)

2 tablespoons extra virgin olive oil

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

4 cloves garlic, minced

Zest of 1 lemon

Sea salt and freshly ground black pepper, to taste

For the Creamy White Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon Dijon mustard

1 teaspoon white wine vinegar

Sea salt and freshly ground black pepper, to taste

Additional fresh herbs (reserved from the roasted chicken) for garnish

Instructions

Prepare the Chicken:

- Preheat your oven to 425°F (220°C).

- In a mixing bowl, combine the olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, salt, and pepper to create a fragrant herb paste.

- Using paper towels, pat the chicken dry thoroughly to ensure crisp skin. Gently lift the skin of the chicken and rub the herb paste generously under the skin and also inside the cavity for maximum flavor infusion.

Roast the Chicken:

- Place the seasoned chicken in a roasting pan, breast side up, making sure it is centered in the pan. Tuck the wing tips under the chicken to prevent them from burning during roasting.

- Roast the chicken in the preheated oven for about 1 hour and 15 minutes. To ensure the chicken is cooked to perfection, use a meat thermometer to check that the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.

- Once finished, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute for a moist result.

Make the Creamy White Sauce:

- In a medium saucepan over medium heat, melt the butter until it is bubbly but not browned. Gradually whisk in the flour to form a roux, cooking for about 2 minutes until lightly golden.

- Slowly add the chicken broth while whisking vigorously to prevent any lumps from forming. Continue to simmer for about 5 minutes until the mixture starts to thicken and is smooth.

- Stir in the heavy cream, Dijon mustard, and white wine vinegar. Season the sauce with salt and pepper to taste, allowing it to heat through for an additional 2-3 minutes until creamy and well combined.

Serve:

- Carve the rested roasted chicken into serving pieces and elegantly arrange them on a large platter. Generously drizzle the creamy white sauce over the chicken pieces.

- For a vibrant pop of color, garnish the dish with a sprinkle of fresh herbs reserved from the chicken preparation.

- Pair this delightful dish with your favorite sides, such as roasted seasonal vegetables or perfectly mashed potatoes for a complete meal.

Prep Time, Total Time, Servings:

15 minutes | 1 hour 30 minutes | 4-6 servings

Enjoy a delicious, herb-infused experience that’s sure to impress!