Creamy Roast Chicken
Serving Size / Yield
- 1/4 C. chicken broth
- 1/4 C. heavy cream
- 1/2 C. chopped fresh herbs (parsley, chives, and basil)
- 2 tsp. Lawry's seasoned salt
- 1 4 lb. chicken, giblets removed
- 1 Tbs. olive oil
Heat oven to 450° F. Place cleaned chicken in a cast iron casserole dish. Rub the oil over the skin. Sprinkle with 3/4 teaspoon of Lawry's seasoning. Toss 1/4 teaspoon of the remaining Lawry's into the cavity.
Roast for 20 minutes. Add 1 cup water and roast until the chicken for about 20 minutes. Add the chicken broth, heavy cream, and herbs to the casserole dish around the chicken. Return dish to the oven and cook for 20 more minutes.
Remove from oven and let it rest for at least 15 minutes before carving.