Roast Chicken with Lemon Dill Sauce
Elevate your dinner table with this mouthwatering Roast Chicken with Lemon Dill Sauce, a perfect balance of crisp, golden skin and juicy, tender meat. Seasoned with a fragrant blend of garlic, fresh dill, and vibrant lemon, this dish roasts to perfection, filling your kitchen with irresistible aromas. The highlight is the rich, creamy lemon dill sauce, made with chicken broth, heavy cream, and a hint of butter for a velvety finish that complements the roasted flavors beautifully. With just 15 minutes of prep time and straightforward steps, this classic roast chicken is ideal for both special occasions and cozy family meals. Serve it alongside roasted vegetables or crusty bread to soak up every drop of the sauce, and watch it become a fast favorite! Perfect for lovers of flavorful, elegant comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 Lemon, sliced
- 3 tbsp Fresh dill, chopped
- 2 tsp Salt
- 1 tsp Black pepper
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a roasting pan or oven-safe skillet.
Drizzle the olive oil over the chicken and rub it all over to coat the skin evenly. Make sure to add some oil under the skin as well.
Rub the minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper all over the chicken.
Stuff the cavity of the chicken with the lemon slices and 1 tablespoon of chopped dill.
Tie the legs of the chicken together with kitchen twine and tuck the wings under the body to prevent them from burning.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
While the chicken is roasting, prepare the lemon dill sauce. In a saucepan, combine the chicken broth, heavy cream, remaining salt, and black pepper. Heat over medium heat, stirring occasionally.
Let the mixture simmer for 5 minutes, then whisk in the butter and 2 tablespoons of chopped dill. Cook for an additional 2 minutes, then remove from heat.
Once the chicken is done roasting, remove it from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with a generous drizzle of lemon dill sauce. Garnish with extra dill if desired.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 5517 mg | 240% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
