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.
Rub the chicken with salt and pepper. In a small bowl, combine the butter and chopped dill. Rub the chicken with about
Place the chicken breast side up on a V-shaped rack in a roasting pan. Place the roasting pan on the middle oven rack and
Remove the chicken from the oven and rub with about
Remove the roasting pan from the oven. Fill the pan with the leeks, potatoes, and garlic and add the chicken stock. Turn the chicken breast side down and place it in the roasting pan. Reduce the oven temperature to 350°F.
Check the potatoes for doneness. If they are still firm, increase the oven temperature to 400°F and continue baking until the potatoes are nice and tender. Squeeze the garlic out of their skins. Leave the roasting pan in the oven with the heat turned off.
Transfer the potatoes, leeks, and garlic to a serving platter. Carve the chicken at the table (discard the lemon and dill inside the cavity).
Garnish with dill and lemon wedges and sprinkle lemon zest on top.
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