I have always loved recipes that combine simplicity with depth of flavor, and this Herb-Infused Irish Roast Chicken with Whiskey Cream Sauce has quickly become a favorite in my kitchen. From the very first time I tried it, I was captivated by the aroma of fresh herbs mingling with tender, perfectly roasted chicken. Cooking this dish feels like a small celebration every time, whether it’s a casual family dinner or a special weekend meal. The whiskey cream sauce adds a luxurious touch without overpowering the natural flavor of the chicken, making it truly irresistible.
You will love this recipe because it brings restaurant-quality flavors into your home kitchen effortlessly. The herbs—rosemary, thyme, and parsley—infuse the chicken with a rich, aromatic profile, while the turkey bacon adds a subtle smokiness that elevates every bite. The cream sauce is smooth, comforting, and perfectly complements the roasted meat, creating a dish that satisfies both the eyes and the palate.
One of the best things about this recipe is its versatility. You can serve it with a variety of sides, from roasted vegetables to mashed potatoes or even a light salad. It works wonderfully for both small dinners and larger gatherings, and it pairs beautifully with a wide range of non-alcoholic beverages for a fully rounded meal. Its flexibility makes it a go-to recipe for anyone who wants an elegant dish without the stress of complicated cooking techniques.
This dish is also surprisingly affordable. The ingredients are easy to source and won’t break the bank, yet they come together to create a meal that feels indulgent and satisfying. Using turkey bacon and chicken ham instead of traditional pork or ham keeps it lighter and more budget-friendly, while still maintaining all the flavor you would expect from a hearty Irish roast.
Ingredients for the recipe:
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1 whole chicken (about 4–5 pounds)
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4 slices of turkey bacon
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2 slices of chicken ham, diced
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 teaspoon sea salt
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½ teaspoon black pepper
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme, chopped
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1 tablespoon fresh parsley, chopped
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1 cup heavy cream
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1 teaspoon non-alcoholic whiskey flavoring or extract
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1 cup chicken broth
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1 tablespoon cornstarch (optional, for thickening sauce)
How to Prepare Herb-Infused Irish Roast Chicken with Whiskey Cream Sauce
Preparing this Herb-Infused Irish Roast Chicken with Whiskey Cream Sauce is simpler than it looks, and the step-by-step process ensures that even beginners can achieve a flavorful, succulent roast every time. With a few easy techniques and a little patience, you can create a dish that tastes like it came from a gourmet restaurant.
Step-by-Step Instructions for Preparation
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Preheat the oven to 375°F (190°C). This allows the chicken to cook evenly and ensures a golden, crispy skin.
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Prepare the chicken by removing any giblets and patting it dry with paper towels. Drying the chicken is crucial for achieving crispy skin during roasting.
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Season the chicken inside and out with sea salt and black pepper. Rub the minced garlic evenly over the chicken, making sure it gets into the cavity and under the skin where possible.
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Stuff the cavity with a portion of the chopped rosemary, thyme, and parsley. This infuses the chicken from the inside out, creating a deep, aromatic flavor.
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Wrap the turkey bacon around the breast of the chicken. This adds flavor and keeps the meat moist while roasting.
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Drizzle olive oil over the entire chicken and sprinkle the remaining herbs on top. Massage the oil and herbs gently into the skin for full coverage.
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Place the chicken on a roasting rack in a baking dish. The rack allows heat to circulate evenly and prevents the chicken from sitting in its own juices.
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Roast in the oven for approximately 90 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken occasionally with pan juices to enhance flavor and maintain moisture.
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Prepare the whiskey cream sauce while the chicken roasts. In a medium saucepan, combine the chicken broth, heavy cream, chicken ham, and non-alcoholic whiskey flavoring. Simmer over medium heat for 5–7 minutes.
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Thicken the sauce if desired by mixing 1 tablespoon of cornstarch with 2 tablespoons of water, then stirring it into the sauce. Continue cooking until it reaches your preferred consistency.
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Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute, keeping the meat tender and moist.
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Serve the chicken with the whiskey cream sauce poured over the top. Garnish with fresh parsley for an elegant presentation.
This recipe is quick and easy when you follow the steps, yet it feels indulgent and impressive. It’s highly customizable—you can adjust the herbs, add roasted vegetables, or switch to a lighter cream if you prefer. Its rich, savory flavor makes it popular with family and friends, ensuring it’s a hit at any gathering.
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Herb-Infused Irish Roast Chicken with Whiskey Cream Sauce
This Herb-Infused Irish Roast Chicken with Whiskey Cream Sauce is a comforting and elegant dish that brings rich flavors to any table. Infused with fresh herbs, wrapped in turkey bacon, and paired with a smooth, creamy sauce, it’s perfect for family dinners, special occasions, or casual gatherings.
- Total Time: 1 hour 50 minutes
- Yield: 6 1x
Ingredients
- 1 whole chicken (about 4–5 pounds)
- 4 slices of turkey bacon
- 2 slices of chicken ham, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup heavy cream
- 1 teaspoon non-alcoholic whiskey flavoring or extract
- 1 cup chicken broth
- 1 tablespoon cornstarch (optional, for thickening sauce)
Instructions
- Preheat the oven to 375°F (190°C).
- Remove giblets from the chicken and pat it dry.
- Season inside and out with sea salt and black pepper. Rub minced garlic over the chicken, under the skin if possible.
- Stuff the cavity with half of the chopped rosemary, thyme, and parsley.
- Wrap the turkey bacon around the breast of the chicken.
- Drizzle olive oil over the chicken and sprinkle with remaining herbs. Massage gently into the skin.
- Place the chicken on a roasting rack in a baking dish.
- Roast for approximately 90 minutes, basting occasionally, until internal temperature reaches 165°F (74°C).
- In a medium saucepan, combine chicken broth, heavy cream, chicken ham, and whiskey flavoring. Simmer over medium heat for 5–7 minutes.
- If desired, thicken the sauce by mixing cornstarch with water and stirring into the sauce. Cook until thickened.
- Remove the chicken from the oven and let it rest 10–15 minutes before carving.
- Serve the chicken with the whiskey cream sauce poured over the top and garnish with fresh parsley.
Notes
Ensure the chicken is dry before roasting for crispier skin.
Basting helps maintain moisture and enhances flavor.
The sauce can be prepared ahead and reheated gently.
Adjust herbs according to personal preference.
- Prep Time: 20
- Cook Time: 90
FAQs – Herb-Infused Irish Roast Chicken with Whiskey Cream Sauce
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and herb mixture a few hours in advance and store it in the refrigerator. Roast just before serving to ensure crispy skin and fresh flavors.
Q: Can I use bone-in, skinless chicken?
A: You can, but the skin adds flavor and helps retain moisture. If using skinless chicken, consider adding a light drizzle of olive oil and extra herbs to compensate.
Q: Can I substitute heavy cream?
A: You can use a lighter cream or half-and-half, but the sauce will be less rich and creamy. For a dairy-free version, coconut cream works well with the herbs.
Q: How can I make the sauce thicker?
A: If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce. Cook for a few more minutes until it reaches your desired consistency.
Q: Is there a way to make this recipe less rich?
A: Yes, reduce the amount of cream in the sauce or substitute part of it with chicken broth. You can also use turkey bacon and chicken ham as instructed, which are lighter than traditional pork alternatives.
Q: Can this recipe be cooked in a slow cooker?
A: While possible, roasting in the oven ensures crispy skin and a better texture. If using a slow cooker, skip the skin or crisp it separately before serving.
Q: How long does leftover chicken stay fresh?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture and flavor.