Dill and Lemon Roast Chicken

About This Recipe

Dill is arguably Sweden's most defining herb, showing up in everything from gravlax to new potatoes to soups, and this roast chicken puts it front and center by packing a generous amount under the skin before roasting so its aroma bastes the meat from within. Fresh lemon halves and more dill go into the cavity, perfuming the chicken from the inside as it roasts, while the exterior gets a simple butter rub with just salt and pepper to let the dill's flavor lead. The technique of working the herb butter under the skin rather than just on top of it is what makes the difference here — dill rubbed only on the surface burns and turns bitter in a hot oven, while tucked beneath the skin it steams gently and infuses the meat directly. A two-stage roast, high heat first to crisp the skin and a lower finish to cook through gently, keeps the breast meat from drying out before the thighs are done. It's an unfussy Sunday dinner that leans entirely on one herb done well, reflecting how much Swedish home cooking relies on dill as a defining, rather than incidental, flavor.

Ingredients

Serves 4

• 1.8 kgwhole chicken
• 4 tbspbutter(softened)
• 0.5 cupfresh dill(chopped, divided)
• 3 clovesgarlic(minced)
• 1.5 tspfine sea salt
• 0.5 tspwhite pepper
• 1lemon(halved)
• 2 tbspolive oil

Instructions

1. 1

   Make the herb butter

   Mix softened butter with two-thirds of the dill, garlic, salt and white pepper into a paste.

2. 2

   Season under the skin

   Gently loosen the skin over the breast and thighs, and push the herb butter underneath, spreading it evenly.

   Working the herb under the skin, not just on top, is what keeps the dill from burning and turning bitter.

3. 3

   Stuff and finish seasoning

   Place the lemon halves and remaining dill inside the cavity. Rub olive oil over the outside skin.

4. 4

   Roast at high heat

   Roast at 220°C (425°F) for 20 minutes to crisp the skin.

5. 5

   Finish at lower heat

   Reduce to 180°C (350°F) and roast another 50-55 minutes until juices run clear and internal temperature at the thigh reaches 74°C.

6. 6

   Rest and serve

   Rest 10-15 minutes before carving. Serve with the pan juices spooned over.

Variations

• •

  Add new potatoes to the roasting tray in the last 40 minutes for a one-pan dinner.

• •

  Use chicken pieces instead of a whole bird, reducing total roast time to about 40 minutes.

• •

  Add a splash of white wine to the pan drippings for a light gravy.

Storage

Refrigerate carved leftovers up to 3 days. Reheat gently covered in a low oven, or use cold in open-faced sandwiches, a very Swedish way to use up leftover roast chicken.

Frequently Asked Questions