Go Back
When it comes to comfort food, few dishes evoke the warmth and togetherness of a perfectly roasted chicken. The aroma fills the home, drawing family and friends to the kitchen, creating an atmosphere that is both inviting and heartwarming. This Savory Herb Roasted Chicken in Creamy White Sauce is not just a meal; it’s an experience that transforms ordinary gatherings into memorable occasions. Whether you’re celebrating a special event or simply enjoying a Sunday dinner with your loved ones, this dish is sure to impress with its succulent chicken, infused with the vibrant flavors of fresh herbs and enveloped in a rich, velvety sauce.

Herb Roasted Chicken in Creamy White Sauce

Bring warmth and comfort to your dinner table with this Savory Herb Roasted Chicken in Creamy White Sauce recipe. Infused with fresh herbs like rosemary and thyme, and enveloped in a rich, velvety sauce, this dish is a perfect centerpiece for any gathering. Easy to prepare, it features succulent chicken with a crispy skin, along with a luscious sauce made from butter, cream, and Parmesan. A delightful way to impress family and friends!
Print Recipe Pin Recipe

Ingredients
  

For the Herb Roasted Chicken:

1 whole chicken (about 4-5 lbs)

4 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

4 cloves garlic, minced

1 lemon, zested and juiced

Salt and pepper to taste

For the Creamy White Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup grated Parmesan cheese

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the chicken dry with paper towels. In a small bowl, mix the olive oil, rosemary, thyme, parsley, minced garlic, lemon zest, lemon juice, salt, and pepper. Rub this herb mixture all over the chicken, making sure to get under the skin for maximum flavor.

      Roast the Chicken: Place the chicken in a roasting pan breast side up. Roast in the preheated oven for about 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking for added moisture.

        Make the Creamy White Sauce: While the chicken is roasting, melt butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly whisk in the heavy cream and chicken broth, bringing it to a gentle simmer. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Allow the sauce to thicken slightly, about 5-7 minutes.

          Rest the Chicken: Once the chicken is done roasting, remove it from the oven and let it rest for 10-15 minutes before carving. This helps keep the meat juicy.

            Serve: Carve the chicken and serve it on a platter. Drizzle with the creamy white sauce and garnish with fresh parsley.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 6 servings