Roast Chicken With Warm Cucumber, Potato And Dill S

Name: Roast Chicken With Warm Cucumber, Potato And Dill Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 - 2 1/4 lb small roasting chickens; 2 None lemons, quartered; 1 1/2 tbsp butter; 1 tsp smoked paprika; 1 1/2 lb potatoes; 1 tbsp oil; 1 tbsp onion, finely diced; 1/2 cup vegetable stock; 1/2 lb cucumber, finely sliced; 2 tsp lemon juice; 1 pinch granulated sugar; 3 tbsp fresh dill, chopped, plus extra to garnish; None None lemon wedges and parsley, to garnish

Servings: persons

2 - 2 1/4 lb small roasting chickens
2 None lemons, quartered
1 1/2 tbsp butter
1 tsp smoked paprika
1 1/2 lb potatoes
1 tbsp oil
1 tbsp onion, finely diced
1/2 cup vegetable stock
1/2 lb cucumber, finely sliced
2 tsp lemon juice
1 pinch granulated sugar
3 tbsp fresh dill, chopped, plus extra to garnish
None None lemon wedges and parsley, to garnish

1
Preheat the oven to 400u00b0F. Season the chickens then stuff with the lemon quarters. Tie the legs and wings using butcher's twine. Melt the butter then mix with paprika then brush over the outside of the chickens. Place the chickens in 1 large or 2 small roasting pans and fill each pan with 3 tbsp water. Roast for 50 mins - 1 hour until cooked through.
2
Meanwhile, make the warm salad. Cook the potatoes in boiling, salted water for 15 mins. Rinse under cold water then peel and finely slice. Set aside. Heat the oil in a frying pan, add the onion and saute for 4-5 mins until softened. Deglaze the pan with the stock and simmer for 1-2 mins. Remove from the heat and mix in the potato and cucumber. Season and mix in the lemon juice and sugar. Gently simmer for 15-20 mins.
3
To finish, remove the chickens from the oven and halve each chicken using a sharp knife or poultry shears. Fold the dill into the potato salad then serve alongside the chicken. Garnish with dill, lemon wedges and parsley.

412

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 2 - 2 1/4 lb small roasting chickens, 2 None lemons, quartered, 1 1/2 tbsp butter, 1 tsp smoked paprika, and more.

Yes, Roast Chicken With Warm Cucumber, Potato And Dill Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Chicken With Warm Cucumber, Potato And Dill Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions