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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
