How To Make Roasted Chicken with Creamy Walnut Sauce
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole chicken (about 4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup walnuts
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
Instructions
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Preheat the oven to 375°F (190°C).
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Rinse the chicken thoroughly and pat it dry with paper towels.
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Rub the chicken with olive oil and season it with salt, pepper, paprika, and dried thyme.
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Place the chicken in a roasting pan and roast it in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
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Meanwhile, in a food processor, pulse the walnuts until finely chopped.
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In a saucepan, heat the chicken broth, heavy cream, Dijon mustard, and minced garlic over medium heat.
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Add the chopped walnuts to the saucepan and simmer for about 5 minutes, until the sauce thickens slightly.
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Remove the roasted chicken from the oven and let it rest for 10 minutes before carving.
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Serve the carved chicken with the creamy walnut sauce and garnish with chopped fresh parsley.
Nutrition
- Calories : 420kcal
- Total Fat : 26g
- Saturated Fat : 8g
- Cholesterol : 134mg
- Sodium : 651mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 40g
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