Roast Chicken with Dill and Potatoes Recipe

Introduction

This roast chicken with dill and potatoes is a simple yet flavorful dish that highlights fresh herbs and tender meat. Juicy chicken paired with golden, crispy potatoes makes it perfect for a satisfying family meal any day of the week.

Ingredients

• Small bunch of dill
• 50g unsalted butter, at room temperature
• 1 large garlic clove, crushed or finely grated
• 1.65 kg – 1.8 kg whole chicken
• 1 small unwaxed lemon, halved
• 800g red-skinned potatoes, peeled and cut into 2cm chunks
• 1 tbsp olive oil

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Remove the stems from the dill and set them aside. Roughly chop the leaves, reserving a small handful for garnish. Mix the chopped dill leaves with the room temperature butter and crushed garlic.
2. Step 2: Carefully lift the skin of the chicken breasts and legs. Push about two-thirds of the garlic butter under the skin, spreading it evenly over the meat. Spread the remaining butter over the chicken skin and season with salt and pepper.
3. Step 3: Place the chicken in a large roasting tin. Squeeze the lemon halves over the chicken, then place the lemon halves and dill stalks inside the chicken cavity. Roast for 20 minutes at the initial temperature.
4. Step 4: Reduce the oven temperature to 180°C (160°C fan) or gas mark 4. Scatter the potatoes around the chicken. Drizzle with olive oil and sprinkle with a little salt. Toss the potatoes so they are coated in oil and roasting juices.
5. Step 5: Continue roasting for about 1 hour, turning the potatoes occasionally until they are golden and the chicken is fully cooked through.
6. Step 6: Once cooked, sprinkle the reserved dill leaves over the chicken and potatoes before serving.

Tips & Variations

• Use unwaxed lemons to ensure you can safely roast them with the chicken. If unavailable, zest the lemon and add zest to the garlic butter for extra citrus flavor.
• For crispier skin, pat the chicken dry with paper towels before applying the butter mixture.
• Try adding other root vegetables like carrots or parsnips to the roasting tin for a heartier meal.

Storage

Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C until warmed through to keep the skin crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried dill instead of fresh?

Fresh dill works best for this recipe as it provides a bright, delicate flavor. If you only have dried dill, use about one-third of the amount and add it to the butter mixture, but the taste will be less vibrant.

How do I know when the chicken is cooked through?

The chicken is done when the juices run clear after piercing the thickest part of the thigh, or when a meat thermometer reads 75°C (165°F). The skin should be golden and crisp, and the meat tender.

Roast Chicken with Dill and Potatoes Recipe

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★★★★★

4.9 from 146 reviews

• Author: Sophie
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x

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Description

A flavorful roast chicken infused with garlic butter and fresh dill, paired with crispy red-skinned potatoes, making for a comforting and classic one-pan meal perfect for any dinner occasion.

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Ingredients

Scale 1x2x3x

Herb Butter

• Small bunch of dill
• 50g unsalted butter, at room temperature
• 1 large garlic clove, crushed or finely grated

Main Ingredients

• 1.65 kg – 1.8 kg whole chicken
• 1 small unwaxed lemon, halved
• 800g red-skinned potatoes, peeled and cut into 2cm chunks
• 1 tbsp olive oil

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Instructions

1. Prepare the herb butter: Preheat the oven to 200C/180C fan/gas 6. Remove the dill stems and set aside, then roughly chop the dill leaves. Reserve a small handful of leaves for garnish. Mix the remaining dill leaves thoroughly with the softened butter and crushed garlic to create a flavorful garlic dill butter.
2. Butter the chicken: Carefully lift the skin off the chicken breasts and legs without tearing. Push about two-thirds of the garlic dill butter underneath the skin, spreading it evenly over the meat. Then spread the remaining butter over the skin’s surface and season well with salt and pepper.
3. Prepare for roasting: Place the chicken in a large roasting tin. Squeeze the juice from the lemon halves over the chicken, then place the squeezed lemon halves and the reserved dill stalks into the chicken’s cavity for added aroma during roasting.
4. Initial roasting: Roast the chicken in the preheated oven at 200C/180C fan/gas 6 for 20 minutes to start the cooking process and develop initial browning.
5. Add potatoes and reduce heat: Lower the oven temperature to 180C/160C fan/gas 4. Scatter the potato chunks around the chicken in the roasting tin. Drizzle the olive oil over the potatoes and sprinkle with a pinch of salt. Turn the potatoes gently to coat them evenly in olive oil and any juices released by the chicken.
6. Continue roasting: Roast everything together for an additional 1 hour, turning the potatoes occasionally to ensure they become golden brown and cooked through, while the chicken reaches full doneness.
7. Finish and serve: Once cooked, sprinkle the reserved dill leaves over the chicken and potatoes for a fresh, vibrant finish. Serve immediately and enjoy your perfectly roasted chicken with dill and potatoes.

Notes

• Ensure the chicken’s internal temperature reaches 75°C (165°F) for safe consumption.
• Using unwaxed lemons prevents any unwanted residues affecting the flavor.
• Turning the potatoes during roasting ensures even browning and crispiness.
• For extra crispy skin, you can finish the chicken under the grill for a few minutes at the end of cooking—watch carefully to avoid burning.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: European

Keywords: roast chicken, dill, garlic butter, roasted potatoes, one-pan meal, comfort food