Description
Lemon Herb Roasted Chicken with Dill Baby Potatoes
Ingredients
For the Chicken:
1 whole chicken (4-5 lbs)
2 lemons (1 halved, 1 sliced for garnish)
3 garlic cloves, minced
3 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon rosemary (fresh or dried)
Salt and black pepper to taste
For the Baby Potatoes:
1 lb baby potatoes (golden or red)
2 tablespoons olive oil
2 tablespoons fresh dill, chopped
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Prepare the Chicken:
Preheat oven to 375°F (190°C).
Rinse the chicken and pat it dry. Season the cavity with salt and pepper.
Stuff the cavity with the halved lemon and a sprig of fresh dill (optional).
Rub the chicken with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
Prepare the Potatoes:
Toss the baby potatoes with olive oil, garlic powder, dill, salt, and pepper.
Roast Together:
Arrange the seasoned potatoes around the chicken in a large baking dish.
Roast in the oven for 1 hour 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear. Stir the potatoes halfway through cooking.
Serve:
Let the chicken rest for 10 minutes before carving.
Garnish with fresh dill and lemon slices, and serve with the roasted potatoes.
Prep Time: 15 minutes
Cook Time: 90 minutes
Servings: 4-6
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Step-by-Step Guide
1. Prep the Chicken: After rinsing and thoroughly drying the chicken, season the cavity generously. Rub the entire exterior with the olive oil and minced garlic mixture, ensuring it gets under the skin on the breast for maximum flavor.
2. Stuff and Truss: Place the halved lemon and optional dill sprig into the cavity. Tying the legs together with kitchen twine helps the chicken cook evenly and maintains a beautiful presentation.
3. Season Potatoes: In a large bowl, toss the baby potatoes with the oil, dill, and seasonings until evenly coated.
4. Arrange in Pan: Place the chicken breast-side up in the center of a large roasting pan or baking dish. Scatter the potatoes around it in a single layer.
5. Roast to Perfection: Roast undisturbed for 45 minutes. Remove, carefully stir the potatoes, then return to the oven. Continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
6. Rest and Carve: Transfer the chicken to a cutting board, tent loosely with foil, and let it rest for a full 10 minutes. This allows juices to redistribute, ensuring moist meat.
Serving Suggestions
This classic roast is a complete meal. For a fuller spread, serve with a crisp green salad with a lemon vinaigrette or steamed green beans. The pan juices are gold—drizzle them over the carved chicken and potatoes. A dollop of Dijon mustard or a creamy horseradish sauce on the side adds a nice zing.
How-to Summary
Dry and season a whole chicken, stuff with lemon, and coat with an herb-garlic oil. Toss baby potatoes with dill and oil. Roast together at 375°F for about 90 minutes, stirring potatoes halfway. Rest chicken before carving. Serve with pan juices.
Frequently Asked Questions
Can I use chicken pieces instead of a whole bird? Yes. Use bone-in, skin-on thighs or breasts. Reduce the cooking time to 45-55 minutes, or until they reach 165°F internally.
My potatoes aren’t crispy. What went wrong? Overcrowding is the likely culprit. Ensure potatoes are in a single layer with space between them. For extra crispness, toss them in preheated oil in the pan for 5 minutes before adding the chicken.
How do I know the chicken is done without a thermometer? Pierce the thickest part of the thigh. The juices should run completely clear, not pink. The leg should also wiggle freely in its joint.
Can I prepare this ahead of time? You can season the chicken and potatoes separately, cover, and refrigerate for up to 4 hours before roasting. Let the chicken sit at room temperature for 30 minutes before it goes in the oven.
What can I substitute for fresh dill? One tablespoon of dried dill works for the potatoes. For a different profile, try fresh thyme or parsley.
Common Mistakes to Avoid
- Not Drying the Chicken: A wet skin steams instead of roasts, resulting in pale, rubbery skin. Pat it thoroughly.
- Skipping the Rest: Carving immediately causes all the flavorful juices to spill out onto the board, leaving dry meat.
- Overcrowding the Pan: This steams the potatoes and chicken. Use a large enough dish for proper air circulation.
- Underseasoning: Don’t be shy with salt and pepper, especially inside the cavity and under the skin.
Conclusion
This Lemon Herb Roasted Chicken with Dill Baby Potatoes is a timeless, foolproof recipe that delivers impressive flavor with minimal effort. The key lies in proper preparation—drying the bird, seasoning generously, and allowing it to rest. By following this guide and avoiding common pitfalls, you’ll create a succulent, aromatic centerpiece perfect for any dinner, from a weeknight meal to a special gathering. The harmonious blend of citrus, herbs, and tender potatoes guarantees a comforting and satisfying dish every time.