Roasted Lemon & Dill Chicken & Potatoes
A delicious roasted chicken recipe with bright and rich pan juices, perfect for dipping.
Ingredients
Directions
- 1
Preheat oven to 425°F. Remove chicken from the fridge 30 minutes prior to prepping to allow it to come to room temperature.
- 2
Pat chicken dry with paper towels and discard the giblets and innards. Season the inside of the cavity heavily with salt and pepper. Rub all around with your hands then stuff the chicken with 3-4 lemon quarters, the head of garlic, parsley and dill.
- 3
Overlap drumsticks and truss legs together. A proper truss would include tying the wings down to ensure more even cooking. If not trussing the wings, tie off the legs and be sure to tuck the wings into the breasts of the chicken to prevent them from burning.
- 4
Drizzle chicken with olive oil and season the skin generously with salt and pepper.
- 5
Add potatoes to large roasting dish with olive oil, salt, pepper, rosemary, garlic cloves and remaining lemon wedges. Place chicken on top of the potatoes and roast until internal temperature hits 160°F, about 1 hour 15 minutes.
- 6
Allow chicken to rest for 15 minutes before carving.
- 7
Squeeze remaining halved lemon over finished chicken and potatoes and garnish with more fresh dill and flaky sea salt.