Roast Dill-Scented Chicken with Leeks and Potatoes

DILL’S FRAGILE AND DELICATE FLAVOR MEANS THAT YOU CAN USE A LOT OF IT WITHOUT IT BECOMING OVERPOWERING. IT CAN TAKE ON MANY DIFFERENT FLAVORS, DEPENDING ON HOW MUCH HEAT IT IS EXPOSED TO: THE DILL IN THE CAVITY OF THE CHICKEN GENTLY FLAVORS THE MEAT FROM WITHIN, WHILE THE HERBS ON AND UNDER THE SKIN ARE DRIED OUT BY THE HEAT AND TAKE ON A MILD SWEETNESS. THE POTATOES AND LEEKS SOAK UP THE CHICKEN STOCK AND DILL-FLAVORED COOKING JUICES.