Creamy Roast Chicken

Creamy Roast Chicken


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This whole chicken is roasted in a delicious garlic cream sauce. The chicken stays juicy and the cream flavors it deliciously. This is the perfect meal to make for dinner and have the leftovers for lunch.

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Time needed

10 min preparation + 95 min cooking

Serving Size / Yield

4 servings


  • 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

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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.

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