Roast chicken with dill & potatoes

• small bunch of dill↗
• unsalted butter↗50g g

  at room temperature

• large garlic clove↗1

  crushed or finely grated

• whole chicken↗1.65 kg - 1.8 kg kg
• small unwaxed lemon↗1

  halved

• red-skinned potatoes↗800g g

  peeled and cut into 2cm chunks

• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/ gas 6. Cut the stems from the dill and set aside, then roughly chop the leaves. Keep a small handful of the dill leaves to garnish, then mix the rest with the butter and garlic.

2. 2

   Carefully lift the skin of the chicken breasts and legs, and push about two-thirds of the garlic butter under the skin. Spread it over the meat, then spread the remaining butter over the skin and season. Put the chicken in a large roasting tin and squeeze over the lemon halves, then put them into the cavity along with the dill stalks. Roast the chicken for 20 mins.

3. 3

   Reduce the oven to 180C/160C fan/gas 4. Scatter the potatoes around the chicken, drizzle over the oil and sprinkle with a little salt. Turn the potatoes so they’re coated in the oil and any roasting juices from the chicken. Roast for another 1 hr, turning the potatoes occasionally until brown and the chicken is completely cooked through. Sprinkle over the reserved dill leaves and serve.