Serves 4
100 min
Roast Chicken with Dill & Potatoes
Recipe GLPR462bba040355d0
A Nordic-inspired roasted whole chicken infused with a fragrant dill and garlic butter, roasted alongside golden potatoes. The dill butter is worked under the skin to keep the meat tender and flavorful, while fresh dill garnish adds brightness to the finished dish.
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Ingredients
1 small bunch Fresh dill, small bunch
50 g Unsalted butter, at room temperature
1 Large garlic clove, crushed or finely grated
1⅔ kg Whole chicken
1 Small unwaxed lemon, halved
800 g Red-skinned potatoes, peeled and cut into 2cm chunks
1 tbsp Olive oil
Directions
Preheat the oven to 200°C (180°C fan/gas mark 6). Strip the dill leaves from the stems and set the stems aside for later. Roughly chop most of the dill leaves, reserving a small handful for garnish. In a small bowl, combine the chopped dill with the softened butter and crushed garlic, mixing until well combined.
Pat the chicken dry with paper towels. Gently lift the skin over the chicken breasts and legs without tearing it. Distribute about two-thirds of the dill butter under the skin, pressing it evenly over the flesh. Spread the remaining dill butter over the outside of the skin. Season generously with salt and pepper. Place the chicken in a large roasting tin, squeeze the lemon halves over it, then place the lemon halves and reserved dill stems into the cavity. Roast for 20 minutes at 200°C.
Reduce the oven temperature to 180°C (160°C fan/gas mark 4). Add the potato chunks around the chicken, drizzle with olive oil, and season lightly with salt. Toss the potatoes to coat them evenly with the oil and any roasting juices. Continue roasting for approximately 1 hour, stirring the potatoes every 15–20 minutes until they are golden brown and tender. The chicken should reach an internal temperature of 165°F in the thickest part of the thigh without touching bone.
Remove the roasting tin from the oven. Scatter the reserved dill leaves over the chicken and potatoes as a fresh garnish. Transfer to a serving platter and serve immediately.
