Sunday Roast Chicken

Preheat oven to 425°F.

Place the chicken in a Dutch oven large enough to hold everything without the liquid spilling over. Season generously with paprika, salt, and pepper. Place the lemon inside the cavity, tuck the rosemary and parsley around the chicken, and add the butter over the top.

Pour in the chicken broth, cover, and roast for 45 minutes.

While the chicken is roasting, halve the potatoes.

After 45 minutes, add the potatoes, white wine, heavy cream, garlic, and a sprinkle of Italian seasoning to the Dutch oven. Roast uncovered for another 45 minutes, or until the chicken reaches 165°F internally and the potatoes are tender.

Finish with plenty of fresh chopped parsley.