Roast Chicken with Vegetables and Creamy Sauce
A whole farm-raised roasted chicken, golden on the outside and tender on the inside, served with melt-in-your-mouth vegetables and a rich, creamy sauce that elevates every bite.
🛒 Ingredients
4 servings
- 1 whole farm-raised chicken
- 4 potatoes
- 3 carrots
- 2 onions
- 4 cloves garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1.75 oz butter
- 3 tbsp olive oil
- 2/3 cup dry white wine
- 1 cup chicken broth
- scant 1/2 cup sour cream or crème fraîche
- 1 tsp salt
- 1/2 tsp black pepper
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 390°F. Pat the chicken dry and season it generously with salt and pepper inside and out.
- 2
Insert the fresh herbs (thyme, rosemary, bay leaf) and the garlic inside the chicken cavity.
- 3
Prepare the vegetables: cut the potatoes into large cubes, the carrots into sticks, and the onions into wedges.
- 4
Arrange the vegetables at the bottom of a roasting pan. Place the chicken on top and brush it with softened butter and olive oil.
- 5
Pour the white wine and chicken broth around the chicken.
- 6
Roast for 1 hour 30 minutes to 1 hour 45 minutes, basting regularly with the pan juices.
- 7
Once the chicken is golden and cooked through (internal temperature of 165°F), remove it from the oven and let it rest for 10 minutes.
- 8
Strain the pan juices, pour them into a saucepan, and heat over medium heat.
- 9
Whisk in the sour cream or crème fraîche. Adjust seasoning to taste. Let the sauce thicken for a few minutes.
- 10
Carve the chicken, serve with the vegetables, and drizzle with the sauce.
💡 Chef's Tip
For a juicier chicken, let it sit at room temperature for 30 minutes before cooking. Baste regularly to achieve crispy skin. You can add sautéed mushrooms to the sauce for extra flavor.
