Dill Chicken With Leeks And Potatoes - Norway

Name: Dill Chicken With Leeks And Potatoes - Norway
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) free-range chicken; fine sea salt; fresh ground black pepper; 6 tablespoons unsalted butter, at room temperature; 1/2 cup chopped dill; 1 bunch fresh dill; 1 lemon, quartered; 5 -6 medium leeks, white and light green parts only, thoroughly washed and cut into 2-inch pieces; 4 -5 lbs russet potatoes, cut into 1-inch slices; 8 garlic cloves, unpeeled; 3 cups chicken stock; fresh dill (to garnish); lemon wedge (to garnish); grated lemon zest (to garnish)

Servings: persons

1 (4 lb) free-range chicken
fine sea salt
fresh ground black pepper
6 tablespoons unsalted butter, at room temperature
1/2 cup chopped dill
1 bunch fresh dill
1 lemon, quartered
5 -6 medium leeks, white and light green parts only, thoroughly washed and cut into 2-inch pieces
4 -5 lbs russet potatoes, cut into 1-inch slices
8 garlic cloves, unpeeled
3 cups chicken stock
fresh dill (to garnish)
lemon wedge (to garnish)
grated lemon zest (to garnish)

1
Preheat the oven to 425u00b0F.
2
Rub the chicken with salt and pepper.
3
In a small bowl, combine the butter and chopped dill. Rub the chicken with about 2 tablespoons of the dill butter.
4
Carefully lift up the skin from the chicken breasts at the cavity, using your fingers or a blunt knife to loosen the skin; be careful not to tear it. Insert about 1 tablespoon of the dill butter under the skin of the breast and make sure that the skin covers the meat when you are done.
5
Refrigerate the remaining butter.
6
Fill the cavity of the chicken with the lemon quarters and the bunch of dill.
7
Place the chicken, breast side up, on a V-shaped rack in a roasting pan. Place the roasting pan on the middle oven rack and roast the chicken for 25 minutes.
8
Remove the chicken from the oven and rub with about 1 tablespoon of the dill butter, holding the butter in your fingers. When most of the butter has melted and you are at risk of burning your fingers, place the remaining lump on the breast of the chicken.
9
Remove the roasting pan from the oven. Fill the pan with the leeks, potatoes, and garlic and add the chicken stock. Turn the chicken, breast side down, and place it in the roasting pan. Reduce the oven temperature to 350u00b0F
10
Return the roasting pan to the oven and roast for 50 to 60 more minutes, or until the chicken is cooked through.
11
Test for doneness by piercing it with a sharp knife at the thickest part of the thigh; the juices should run clear. (If there is any trace of pink in the juices, return the chicken to the oven.)
12
Transfer the chicken to a carving board and let it rest, uncovered, for 15 minutes.
13
Check the potatoes for doneness. If they are still firm, increase the oven temperature to 400F and continue baking until the potatoes are nice and tender.
14
Squeeze the garlic out of their skins. Leave the roasting pan in the oven with the heat turned off.
15
Transfer the potatoes, leeks, and garlic to a serving platter. Carve the chicken at the table (discard the lemon and dill inside the cavity).
16
Garnish with dill and lemon wedges and sprinkle lemon zest on top.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (4 lb) free-range chicken, fine sea salt, fresh ground black pepper, 6 tablespoons unsalted butter, at room temperature, and more.

Yes, Dill Chicken With Leeks And Potatoes - Norway falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!