Creamy Lemon and Herb Pot Roasted Chicken

1 Harvest Haven chicken

1 lemon

Salt & pepper

Garlic powder

Smoked paprika

5-6 sprigs fresh rosemary

6 cloves garlic, peeled

3 tablespoons butter

1 L Harvest Haven chicken bone broth

1.5 lbs Harvest Haven linzer potatoes

2 cups cream

2 tablespoons fresh oregano

1 tablespoon fresh tarragon

1/2 cup dry white wine

1 tablespoon fresh parsley (optional)

Pre-heat oven to 425F.

Add the chicken to a Dutch oven or baking dish. Prick lemon with a knife in several places, and then insert lemon in the chicken's cavity. Sprinkle the chicken with salt, pepper, smoked paprika, and garlic powder. Place rosemary sprigs and garlic cloves around the chicken. Cut butter into smaller slices and place it around the chicken. Pour the chicken broth into the Dutch oven. Cover and place in the oven and roast for 45 minutes.

Meanwhile, chop the oregano and tarragon and cut the little potatoes into halves.

Add the potatoes, cream, oregano, tarragon, and white wine. Place back into the oven and cook for another 45 minutes, uncovered.

Before serving, remove the rosemary sprigs. Chop the parsley, and then sprinkle it on as you're ready to dish up.

The chicken I used to make this was 4 pounds, so keep that in mind when you're following the directions. To ensure chicken is cooked properly, a meat thermometer should read 165F.