Roasted Chicken with Dill-Garlic Butter
Serves: 4-6
[printable recipe]
Ingredients:
- One whole 4 pound chicken, preferably free-range
- Fine sea salt and freshly ground black pepper
- 6 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 1/2 cup chopped fresh dill, plus 1 large bunch fresh dill for stuffing chicken
- 1 lemon, quartered
Preheat the oven to 425.
Rub the chicken with salt and pepper, making sure to seasonit well, including inside the cavity. In a small bowl, combine the butter,garlic and chopped dill. Rub the chicken with about 2 tablespoons of the dillbutter. Carefully lift up the skin from the chicken breasts at the cavity, usingyour fingers to loosen the skin; be careful not to tear it. Slide another 2tablespoons of the dill butter under the skin of the breast, pulling the skinback over the meat when you are done. Set aside the remaining butter. Fill thecavity of the chicken with the lemon quarters and the bunch of dill.
Place the chicken into a roasting pan. Place the pan on themiddle oven rack and roast for 25 minutes.
Reduce the oven temperature to 350°F. Return the roastingpan to the oven and roast for 50 to 60 more minutes, or until the chickenregisters 162 degrees on an instant-read thermometer when pierced in thedeepest part of the thigh. Transfer the chicken to a carving board and let itrest, uncovered, for 15 minutes before serving. Dredge the sliced meat in the pan drippings before serving to enhancethe meat’s flavor.
NOTE: Dill garlic butter can be made ahead and frozen for upto 6 months. Thaw before using. Our advice would be to keep plenty of it onhand so that you can whip out a delicious roasted chicken anytime you like. Dillgarlic butter is also great for serving with grilled fish, baked potatoes, orsteamed vegetables.
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