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Roast chicken with dill & potatoes

Roast chicken with dill & potatoes in a roasting tin

Roast chicken with dill & potatoes

Name: Roast chicken with dill & potatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4
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

Silvana Franco

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 20 mins

A star rating of 4.7 out of 5.7 ratingsRate

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Give your Sunday roast a hassle-free makeover with this roast chicken with dill and potatoes, inspired by food writer Silvana Franco’s Italian heritage.

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal623
fat36g
saturates13g
carbs23g
sugars1g
fibre3g
protein51g
salt0.4g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Cut the stems from the dill and set aside, then roughly chop the leaves. Keep a small handful of the dill leaves to garnish, then mix the rest with the butter and garlic.
step 2

Carefully lift the skin of the chicken breasts and legs, and push about two-thirds of the garlic butter under the skin. Spread it over the meat, then spread the remaining butter over the skin and season. Put the chicken in a large roasting tin and squeeze over the lemon halves, then put them into the cavity along with the dill stalks. Roast the chicken for 20 mins.
step 3

Reduce the oven to 180C/160C fan/gas 4. Scatter the potatoes around the chicken, drizzle over the oil and sprinkle with a little salt. Turn the potatoes so they’re coated in the oil and any roasting juices from the chicken. Roast for another 1 hr, turning the potatoes occasionally until brown and the chicken is completely cooked through. Sprinkle over the reserved dill leaves and serve.

Recipe from Good Food magazine, September 2022

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A star rating of 4.7 out of 5.7 ratings

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