Nigella Chicken with Garlic Cream Sauce is made with a spatchcocked chicken, double cream, garlic, butter, vermouth, and fresh herbs. This recipe creates a richly comforting roast chicken with an aromatic, garlicky cream sauce. It takes about 1.5 hours to prepare and serves 4–6.
Ingredients
For the Chicken:
- 1 whole chicken (approx. 1.5kg), spatchcocked
- 1 tsp sea salt flakes (or ½ tsp fine salt), divided
- 2 fat garlic cloves
- 2 tbsp (30g) soft unsalted butter
- 75ml dry white vermouth + 75ml cold water (or 150ml light chicken stock)
For the Sauce:
- 300ml double cream
- 4 fat garlic cloves
- Freshly ground black pepper
- Sea salt flakes, to taste
- 3 tbsp chopped flat-leaf parsley
- 3 tbsp chopped chives
Instructions
- Spatchcock Chicken: Remove backbone, flatten chicken. Rub garlic and ½ salt on the inside, rest 30 mins at room temp.
- Make Cream Base: Combine cream, garlic, pepper. Boil gently for 3 minutes, then steep off heat.
- Roast Chicken: Preheat oven to 220°C/200°C Fan. Smear butter on skin, season, add vermouth-water mix to tin. Roast 45 mins.
- Rest Chicken: Transfer to board. Pour tin juices into cream sauce and scrape any browned bits.
- Finish Sauce: Simmer sauce 5 mins. Adjust salt, stir in most herbs. Pour into a warmed jug.
- Serve: Cut up chicken, plate, drizzle with sauce, sprinkle with remaining herbs. Serve remaining sauce at table.

Recipe Tips
- Use Bone-in Chicken: Keeps meat moist and flavors the sauce.
- Don’t Skimp on Garlic: The rich sauce depends on its punch.
- Make Extra Sauce: Use leftovers on pasta or potatoes.
- Optional Anchovies: Stir into cream for extra umami.
What To Serve With Chicken with Garlic Cream Sauce
This dish pairs beautifully with plain basmati rice, steamed new potatoes, or a crisp green salad. Roasted vegetables or sautéed greens also make excellent accompaniments.
How To Store Chicken with Garlic Cream Sauce
Refrigerate: Store chicken and sauce separately for up to 3 days.
Reheat: Warm sauce gently in a pan, adding a splash of water or cream if needed.
Freeze: Not ideal due to the cream, but can be done with slight texture loss.
Chicken with Garlic Cream Sauce Nutrition Facts (Per serving, based on 6 servings)
- Calories: 550
- Total Fat: 36g
- Saturated Fat: 18g
- Carbohydrates: 3g
- Sugar: 1g
- Protein: 48g
- Sodium: 700mg
FAQs
Can I use boneless chicken?
Yes, but bone-in gives better flavor and moisture.
Can I make the sauce ahead?
Yes, reheat gently and stir before serving.
Is vermouth necessary?
No, substitute with white wine or chicken stock.
What if I don’t have fresh herbs?
Use 1–2 tsp dried parsley or chives instead.
Can I use cream alternatives?
For best flavor and texture, use full-fat cream only.

Nigella Chicken with Garlic Cream Sauce
Description
A rich, garlic-laden cream sauce smothered over roast chicken with crispy skin—perfect for a comforting, indulgent dinner.
Ingredients
Instructions
- Spatchcock chicken, rub with garlic and salt, rest.
- Simmer cream, garlic, pepper; steep off heat.
- Roast chicken with butter and vermouth mix at 220°C for 45 mins.
- Combine roasting juices with sauce, simmer 5 mins.
- Cut chicken, drizzle with sauce and herbs.
- Serve with extra sauce in jug.
Notes
- Bone-in cuts yield better flavor.
- Great with rice or new potatoes.
- Garlic cream keeps in fridge 3 days.
- Anchovies optional for a savory boost.