Description
This Creamy One-Pot Roast Chicken recipe offers a comforting and flavorful meal perfect for family dinners. Tender roast chicken is cooked atop a bed of leeks and potatoes, all smothered in a luscious, creamy sauce infused with garlic, thyme, and mustard. With easy preparation and minimal cleanup, this dish combines classic roasting with a decadent cream sauce to create a truly impressive and satisfying centerpiece.
Ingredients
Scale
Chicken and Butter Mixture
- 1 whole Chicken (preferably free-range or organic)
- 100 grams Spreadable Butter (or olive oil as substitute)
- 4 cloves Garlic (fresh, minced)
- 2 teaspoons Thyme (fresh preferred, dried acceptable)
- 1 tablespoon Lemon Zest (orange zest optional)
- Salt and Pepper to taste
Vegetables and Sauce
- 1 medium Leek (sliced; onions can be substituted)
- 500 grams Potatoes (new potatoes or Yukon Gold, cut into bite-sized pieces)
- 2 teaspoons Mustard Powder (or Dijon mustard as substitute)
- 250 ml Cream (heavy cream)
- 2 tablespoons Brown Sugar (or honey/maple syrup)
- 500 ml Chicken Stock (homemade recommended)
Garnish
- 2 tablespoons Fresh Parsley (optional)
- Fresh Thyme (optional)
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan forced) to prepare for roasting, ensuring the oven reaches the right temperature for crisp, golden skin.
- Prepare Leek Bed: Arrange the leek slices evenly in a round, flame-proof baking dish; this will create a flavorful base that infuses the chicken and sauce as it cooks.
- Make Butter Mixture: In a small bowl, combine the spreadable butter, minced garlic, thyme, and lemon zest. Mix thoroughly to blend the aromatic flavors.
- Coat the Chicken: Place the whole chicken breast side up on the leeks. Spread the butter mixture evenly all over the chicken and season generously with salt and pepper for balanced seasoning.
- Initial Roast: Roast the chicken in the preheated oven for 30 minutes, allowing the skin to develop a beautiful brown color and begin to crisp.
- Prepare Cream Sauce: While the chicken roasts, whisk together the cream, chicken stock, mustard powder, and brown sugar in a jug until smooth and well combined.
- Add Potatoes and Sauce: Add the bite-sized potatoes to the creamy sauce in the jug, mixing to coat them well. Pour this entire mixture carefully over the chicken and leeks in the baking dish.
- Final Roast: Return the dish to the oven and roast for an additional 45 minutes, or until the chicken reaches an internal temperature of 75°C, is golden and tender, and the potatoes are thoroughly cooked and soft.
- Serve and Garnish: Carve the chicken and serve alongside the creamy potatoes and sauce. Garnish with fresh parsley and extra thyme if desired for a fresh burst of flavor and visual appeal.
Notes
- Using free-range or organic chicken enhances flavor and texture.
- Leeks provide a mild and sweet onion flavor, but yellow onions can be used as a substitute.
- Mustard powder adds a subtle tang; feel free to use Dijon mustard for convenience.
- Ensure chicken reaches an internal temperature of 75°C for safe consumption.
- Homemade chicken stock will elevate the taste, but store-bought is acceptable.
- The dish can be made ahead by assembling and refrigerating before roasting.
- Leftovers store well in the refrigerator for up to 3 days.
