Ingredients:
- 1 whole chicken
- 1 lemon
- Salt & pepper
- Garlic powder
- Smoked paprika
- 5-6 sprigs fresh rosemary
- 6 cloves garlic peeled
- 2 tbsp butter or 3 tablespoons olive oil
- 1 can chicken broth or stock
- 10 baby potatoes
- 1 small can coconut cream light
- 2 tbsps fresh oregano
- 1 tbsp fresh tarragon
- 1/2 cup dry white wine
- 1 tbsp fresh parsley (optional)
Instructions:
- Pre-heat oven to 200 degrees.
- Add the chicken to the 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 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 little 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.
