Creamy One Pot Roast Chicken

Indulge in the rich and creamy flavors of this delectable Creamy One Pot Roast Chicken. This mouthwatering dish features a succulent butterflied chicken roasted to perfection with a velvety cream sauce that takes the flavors to a whole new level. With the convenience of being prepared in just one pot, this recipe offers both simplicity and sophistication, making it an ideal choice for a special family dinner or a delightful gathering with friends.

PREP 30 MINS

COOK 90 MINS

SERVES 4

INGREDIENTS:

• 1 large leek, pale section only, cut into 2 cm pieces
• 1 x approx. 1.6 kg fresh butterflied chicken
• 60 g (3 tablespoons) Western Star Spreadable Original Soft
• 1 tablespoon chopped thyme, plus extra sprigs, to serve
• 1 lemon, rind finely grated
• 2 garlic cloves, crushed
• 300 ml Western Star Thickened Cream
• 185 ml (¾ cup) chicken stock
• 1 tablespoon mustard powder
• 3 teaspoons brown sugar
• 500 g baby chat potatoes, quartered
• Roughly chopped flat-leaf parsley, to serve

INSTRUCTIONS:

1. Preheat your oven to 200°C / 180°C fan-forced. Scatter the leek evenly over the base of a large round flame-proof baking dish. Place the butterflied chicken on top of the leek, breast side up.
2. In a small bowl, combine the Western Star Spreadable Original Soft, chopped thyme, lemon rind, and crushed garlic. Spread this flavorful mixture over the chicken, and season generously with salt and pepper. Roast the chicken in the preheated oven for 30 minutes.
3. While the chicken is roasting, whisk together the Western Star Thickened Cream, chicken stock, mustard powder, and brown sugar in a jug until well combined. At the 30-minute mark, add the quartered baby chat potatoes to the baking dish alongside the chicken. Pour the creamy mixture over the chicken and potatoes, ensuring they are well coated with the flavorful sauce. Continue to roast for an additional 45 minutes or until the chicken is beautifully golden and cooked through.
4. Once the Creamy One Pot Roast Chicken is fully cooked, carve and serve it on a platter along with the potatoes. Drizzle the creamy sauce over the chicken and potatoes, infusing each bite with its rich and velvety goodness. For an added touch of freshness, garnish with roughly chopped flat-leaf parsley and extra thyme sprigs.

RECIPE NOTES:

• If you have a larger or smaller chicken, adjust the cooking time accordingly until the chicken is fully cooked. You can easily check for doneness by piercing the chicken thigh near the bone. If the juices run clear, the chicken is ready to be enjoyed.
• For a thicker sauce, you can opt to transfer the chicken and potatoes to a plate and cover them loosely with foil to keep them warm. Then, combine 2 teaspoons of cornflour with 2 tablespoons of water in a jug and add it to the pan juices. Stir over medium heat until the sauce thickens to your desired consistency.

Delight in the creamy indulgence of this mouthwatering Creamy One Pot Roast Chicken. With its harmonious blend of flavors and simple cooking process, this dish is bound to become a favorite in your culinary repertoire. Share the joy of this delightful meal with your loved ones and savor the moments together. Enjoy! Bon appétit!