Oven-Baked Chicken with Dill, Leeks and Potatoes

  • 1 chicken, 2 kilos
  • salt, pepper
  • 6 Tbsp butter, room temperature
  • 1/2 bunch dill chopped
  • 1 whole bunch dill
  • 1 lemon, quartered
  • 5-6 leeks cut in slices
  • 700gr potatoes cut in quarters
  • 1 garlic head
  • 2-3 cups homemade chicken stock


Preheat oven to 220C.
Season chicken with salt and pepper.
In a bowl combine butter and 1/2 bunch dill. Using your fingers rub chicken skin, cavity and carefully under breast skin, with 2-3 Tbsp of the dill butter. Fill the cavity of the chicken with lemon quarters and the bunch of dill.

Bake for 30 minutes.
Cut horizontally a slice from the top of the head of garlic.
Remove the chicken from the oven and rub it with the rest of the dill butter. Fill the pan with potatoes, leeks, garlic head, homemade chicken stock and season with salt and pepper.

Reduce heat to 180-200C and continue baking for 1 to 1 1/2 hours.

 recipe adapted from my new cookbook Kitchen of Light: New Scandinavian Cooking with Andreas Viestad

Thank you my friend Ellen for the great cookbook!

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