Step 1: Prepare the Chicken

• Trim and Season: Remove any excess fat from the chicken and pat it dry with paper towels. This step is crucial for achieving a crispy skin. Season the chicken generously inside and out with salt and freshly ground black pepper. Let it sit at room temperature for about 30 minutes to ensure even cooking.

Step 2: Sear the Chicken

• Heat the Oil: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat until shimmering.
• Sear the Chicken: Place the chicken breast-side down in the pot. Sear for 4-5 minutes until the skin is golden brown. Carefully flip the chicken and sear the other side for an additional 3-4 minutes. This process locks in the juices and adds depth to the flavor. Once seared, remove the chicken from the pot and set it aside.

Step 3: Sauté the Vegetables

• Add Vegetables: In the same pot, add the baby potatoes, garlic cloves, onion quarters, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and develop a slight caramelization. Season with a pinch of salt and pepper to enhance their flavors.

Step 4: Build the Sauce

• Deglaze the Pot: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits are packed with flavor and will enrich the sauce.
• Add Cream and Lemon: Stir in the heavy cream, fresh lemon juice, Dijon mustard, and lemon zest. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 2-3 minutes.

Step 5: Roast the Chicken

• Return the Chicken: Place the seared chicken back into the pot, breast-side up, nestling it among the vegetables. Add the fresh thyme, rosemary, parsley, and bay leaves, distributing them evenly around the chicken.
• Roast: Cover the pot with a lid or aluminum foil and transfer it to a preheated oven at 375°F (190°C). Roast for 1 hour. After 1 hour, remove the lid or foil and continue roasting for an additional 30-45 minutes, basting the chicken with the sauce every 15 minutes. This will help develop a beautiful golden-brown skin and intensify the flavors.

Step 6: Finish the Sauce

• Remove the Chicken: Once the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, remove it from the oven. Transfer the chicken to a cutting board and let it rest for 15 minutes. Resting allows the juices to redistribute, resulting in a juicier chicken.
• Thicken the Sauce: If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce and simmer on the stovetop for 3-5 minutes until it reaches your desired consistency. Taste the sauce and adjust the seasoning with additional salt, pepper, or a splash of lemon juice if needed.Step 7: Serve the Chicken
  Carve the chicken into pieces, such as thighs, drumsticks, wings, and breast portions. Plate the chicken alongside the roasted vegetables, ensuring each serving gets a generous amount of potatoes, carrots, and garlic cloves. Drizzle the creamy lemon sauce over the top and garnish with freshly chopped parsley and extra lemon zest for a bright, festive finish. Serve immediately while everything is warm and aromatic.