Herb Roasted Chicken in Creamy White Wine Sauce

Serve the chicken and sauce over rice, mashed potatoes, or a bed of sautéed spinach for a full meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.
Variations:

For a richer flavor, use heavy cream instead of regular cream.
You can substitute the baby yellow potatoes with baby carrots or parsnips.
If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
FAQ:

Q: Can I use boneless chicken breasts? A: Yes, boneless chicken breasts can be used, but they may cook faster than bone-in thighs. Check for an internal temperature of 165°F (75°C) to avoid overcooking.

Q: Can I make this recipe in advance? A: The chicken can be roasted ahead of time, and the sauce can be prepared and stored separately. Combine them just before serving to ensure everything stays fresh.

Q: Can I freeze this dish? A: While the chicken and sauce can be frozen separately, it’s best to freeze them in portions and reheat gently. The potatoes may lose some texture when frozen, but the flavor will still be great.