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Herb Roasted Chicken in Creamy White Sauce with Mushrooms and Potatoes

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Herb-roasted chicken baked with tender potatoes and mushrooms in a creamy white sauce. Comforting, hearty, and perfect for an oven-to-table dinner.

Ingredients

Scale

  • 2 lbs bone-in chicken thighs or breasts

  • 1½ lbs Yukon Gold potatoes, halved or cubed

  • 2 tbsp olive oil

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • ½ tsp dried oregano

  • Salt and black pepper, to taste

For the Sauce:

  • 2 tbsp butter

  • 3 garlic cloves, minced

  • 2 tbsp flour

  • 1½ cups chicken broth

  • 1 cup heavy cream or half-and-half

  • 1 cup sliced mushrooms

  • ½ cup grated Parmesan cheese

  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F. Toss chicken and potatoes with oil and herbs.

  2. Roast chicken and potatoes for 30 minutes.

  3. Prepare sauce by cooking butter, garlic, flour, broth, cream, mushrooms, and cheese until slightly thickened.

  4. Pour sauce over chicken and potatoes.

  5. Bake uncovered 25–30 minutes until chicken is cooked through.

  6. Rest briefly and serve.

Notes

  • Add spinach or fresh herbs for variation.

  • Cover loosely if browning too quickly.

  • Reheats well for leftovers.

Find it online: https://goldenskilleteats.com/herb-roasted-chicken-in-creamy-white-sauce-with-mushrooms-and-potatoes/