Roasted Chicken with Cheesy Creamy Sauce
Elevate your dinner table with this indulgent Roasted Chicken with Cheesy Creamy Sauce, a show-stopping recipe that combines juicy, golden-brown chicken with a luscious, velvety sauce. Perfectly seasoned with garlic powder, paprika, and olive oil, the chicken is roasted to perfection, locking in its moist, tender flavors. The star of the dish, however, is the rich sauce—a blend of sharp cheddar, nutty Parmesan, and smooth heavy cream, infused with the aromatic warmth of sautéed garlic and a hint of fresh parsley. Ideal for cozy family meals or special occasions, this dinner masterpiece is easy to prepare yet feels utterly luxurious. Serve it alongside roasted vegetables or mashed potatoes for a comforting, flavorful feast that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 2 pieces garlic cloves
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pat the whole chicken dry with paper towels and place it on a roasting pan.
Rub the chicken with olive oil, ensuring it is evenly covered.
Season the chicken with salt, black pepper, garlic powder, and paprika. Massage the spices into the chicken for flavor.
Tuck the wings underneath the body and tie the legs together with kitchen twine.
Roast the chicken in the oven for approximately 1 hour and 20 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the meat. Baste the chicken every 30 minutes for a juicy result.
While the chicken roasts, prepare the cheesy creamy sauce. In a medium saucepan over medium heat, melt the butter.
Add the minced garlic cloves and sauté until fragrant, about 1 minute.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Let the mixture thicken for 3-5 minutes.
Lower the heat and stir in the shredded cheddar cheese and Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Remove the saucepan from heat and sprinkle chopped parsley into the creamy sauce for added freshness.
Once the chicken is done roasting, let it rest for 10 minutes before carving.
Serve the roasted chicken topped with the warm cheesy creamy sauce. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.2 g | 304% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 7665 mg | 333% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1763 mg | 136% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
