Roast Chicken with Dill & Potatoes

Name: Roast Chicken with Dill & Potatoes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: European
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

Recipe GLPR462bba040355d0

European

Main Course

100 min

682 cal

Servings: 4

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This recipe hits the NC sweet spot: a whole chicken and potatoes are always cheap and available at any Charlotte chain, dill and lemon are standard pantry items, and you're looking at roughly $12–15 total for four servings ($3–3.75 per serving). The 100-minute stated time is honest—that accounts for a 1.5-hour roast once you've prepped the bird, which adds 5–10 minutes. The real strength is the same-night family payoff: roasted chicken and potatoes need zero fussing after they go in the oven, and the dish feeds four with little waste. Leftovers reheat decently but are drier than fresh, so this is best eaten warm the first night.