Herb-Roasted Chicken with Creamy White Sauce, Olives, and Potatoes
This comforting one-pan meal features juicy roasted chicken, crispy potatoes, briny olives, and a velvety herb-flecked white sauce. Perfect for a cozy family dinner or casual entertaining.
Ingredients
For the Chicken & Potatoes:
· 1 whole chicken (about 1.5–2 kg / 3–4 lbs), cut into 8 pieces, or 8 bone-in, skin-on chicken thighs
· 500 g (1 lb) small potatoes, halved
· 3 tbsp olive oil
· 1 tbsp chopped fresh rosemary
· 1 tbsp chopped fresh thyme
· 4 cloves garlic, minced
· Salt and black pepper to taste
· 1 lemon, sliced
· 1 cup (about 120 g) pitted green or Kalamata olives, or a mix
For the Creamy White Sauce:
· 2 tbsp butter
· 2 tbsp all-purpose flour
· 1 ¼ cups (300 ml) chicken broth
· ½ cup (120 ml) heavy cream or whole milk
· 1 tsp Dijon mustard (optional)
· 2 tbsp chopped fresh parsley
· Salt and white pepper to taste
Instructions
1. Prep & Marinate:
· Preheat oven to 200°C (400°F).
· In a small bowl, mix 2 tbsp olive oil, rosemary, thyme, half the minced garlic, 1 tsp salt, and ½ tsp black pepper.
· Pat chicken pieces dry, then rub with the herb-oil mixture. Let sit 15–20 minutes at room temperature.
2. Roast Chicken & Potatoes:
· Toss potatoes with remaining 1 tbsp olive oil, salt, and pepper. Spread in a large roasting pan or baking dish.
· Arrange chicken pieces skin-side up on top of potatoes. Scatter lemon slices and olives around.
· Roast for 40–50 minutes, until chicken skin is crispy and internal temperature reaches 75°C (165°F), and potatoes are tender.
3. Make the Creamy White Sauce:
· While chicken roasts, melt butter in a saucepan over medium heat.
· Add remaining minced garlic and cook 30 seconds until fragrant.
· Stir in flour and cook 1–2 minutes to form a light roux.
· Gradually whisk in chicken broth until smooth, then bring to a simmer.
· Stir in cream, Dijon mustard (if using), and simmer 3–4 minutes until slightly thickened.
· Stir in parsley, and season with salt and white pepper. Keep warm.
4. Serve:
· Transfer chicken, potatoes, olives, and lemon slices to a serving platter.
· Drizzle some sauce over everything or serve it on the side.
Tips:
· For extra flavor, add a splash of white wine to the sauce after the roux, before adding broth.
· Substitute dried herbs if fresh aren’t available—use 1 tsp dried for each tbsp fresh.
· If you prefer a thicker sauce, simmer a few minutes longer.
Enjoy this hearty, flavorful dish with a simple green salad or steamed vegetables!