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Herb roasted chicken is a culinary delight that transcends cultures, embodying a comforting classic that brings families and friends together around the dinner table. This dish has been a staple in many households, cherished for its simplicity and the heartwarming aromas that fill the kitchen as it roasts. Chicken, one of the most versatile proteins in culinary traditions, can be prepared in countless ways, but the combination of roasting it with fresh herbs elevates it to a whole new level of flavor and satisfaction.

Herb Roasted Chicken in Creamy White Sauce

Indulge in the comforting flavors of herb roasted chicken in creamy white sauce, a classic dish that brings family and friends together. This succulent chicken, infused with fresh rosemary, thyme, and parsley, is beautifully complemented by a rich creamy sauce made with heavy cream and a hint of Dijon mustard. Perfect for cozy dinners or special occasions, this recipe is sure to impress. Discover the magic of home-cooked meals today! #HerbRoastedChicken #ComfortFood #HomeCooking #FamilyMeal #DeliciousRecipes #Foodie
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Ingredients
  

1 whole chicken (about 4-5 lbs)

2 tablespoons olive oil

1 tablespoon sea salt

1 teaspoon black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 lemon, halved

4 cups chicken broth

1 cup heavy cream

2 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon Dijon mustard

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Chicken: Pat the chicken dry with paper towels. Rub the exterior and the cavity with olive oil, sea salt, black pepper, garlic powder, onion powder, rosemary, thyme, and parsley. Squeeze the juice of one lemon half over the bird and place the squeezed halves inside the cavity.

      Roast the Chicken: Place the chicken in a roasting pan and pour 2 cups of chicken broth into the bottom of the pan. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken every 30 minutes with pan juices for a golden skin.

        Make the Creamy White Sauce: While the chicken is roasting, melt the butter in a saucepan over medium heat. Add flour and whisk for about 1-2 minutes until golden to create a roux.

          Add the Broth and Cream: Slowly whisk in the remaining chicken broth and bring to a simmer. Once thickened, add heavy cream and Dijon mustard. Season with salt and pepper to taste. Simmer for an additional 5-7 minutes until the sauce is creamy and smooth.

            Serve: Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving. Serve the chicken with the creamy white sauce drizzled over the top. Garnish with fresh herbs if desired.

              Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 6