This creamy roast chicken recipe was inspired by a dish made in Turkey, where whole fish are cooked on a bed of potatoes and dill. Comforting and filling, this healthy chicken recipe is perfect for a dill enthusiast, but other herbs, like parsley or thyme, work just as well.

Source: EatingWell Magazine, March/April 2015




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Mash butter in a small bowl with 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Carefully loosen the skin over the chicken breast and legs; push and spread the butter around under the skin until it's as evenly distributed as possible. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Place in a roasting pan. Squeeze lemon over the chicken, then put the rinds into the cavity along with the dill stems.

  • Slice potatoes about 1/16 inch thick. Remove most of the dark green tops and the root ends from leeks. Halve the leeks lengthwise and rinse well to remove any grit between the layers. Cut into 1 1/2-inch pieces.

  • Scatter the potatoes and leeks around the chicken. Season with the remaining 1/2 teaspoon each salt and pepper. Heat broth to boiling and pour it onto the vegetables, along with vermouth.

  • Roast the chicken and vegetables for 20 minutes.

  • Reduce oven temperature to 350 degrees and continue roasting until the potatoes are tender and an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 1 to 1 1/4 hours.

  • Transfer the chicken to a warmed platter and cover with foil. If the vegetables haven't absorbed all the liquid, set the pan over medium-high heat on the stovetop and boil, stirring, until the liquid mostly disappears. Gently fold creme fraiche (or sour cream) into the vegetables; it doesn't have to be completely mixed in--there is a rough edge to this dish that makes it all the more satisfying. Pour any accumulated juice from the chicken over the vegetables. Serve the chicken with the vegetables, scattered with the remaining 1 tablespoon dill.

Nutrition Facts

3 oz. chicken (w/o skin) & 1/2 cup vegetables
318 calories; protein 27.4g; carbohydrates 23.1g; dietary fiber 2.5g; sugars 3.8g; fat 11.8g; saturated fat 5.1g; cholesterol 86.3mg; vitamin a iu 1500.3IU; vitamin c 17mg; folate 62.6mcg; calcium 69.3mg; iron 3mg; magnesium 55.1mg; potassium 579.5mg; sodium 400.5mg; thiamin 0.2mg.

1 starch, 2 vegetable, 3 1/2 lean meat, 1 fat