- One whole 4 pound chicken, preferably free-range
- Fine sea salt and freshly ground black pepper
- 6 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 1/2 cup chopped fresh dill, plus 1 large bunch fresh dill for stuffing chicken
- 1 lemon, quartered
Preheat the oven to 425.
Rub the chicken with salt and pepper, making sure to season it well, including inside the cavity. In a small bowl, combine the butter, garlic and chopped dill. Rub the chicken with about 2 tablespoons of the dill butter. Carefully lift up the skin from the chicken breasts at the cavity, using your fingers to loosen the skin; be careful not to tear it. Slide another 2 tablespoons of the dill butter under the skin of the breast, pulling the skin back over the meat when you are done. Set aside the remaining butter. Fill the cavity of the chicken with the lemon quarters and the bunch of dill.
Place the chicken into a roasting pan. Place the pan on the middle oven rack and roast for 25 minutes.
Meanwhile, gently melt the remaining 2 tablespoons of dill butter. Remove the chicken from the oven and brush it with the melted butter.
Reduce the oven temperature to 350°F. Return the roasting pan to the oven and roast for 50 to 60 more minutes, or until the chicken registers 162 degrees on an instant-read thermometer when pierced in the deepest part of the thigh. Transfer the chicken to a carving board and let it rest, uncovered, for 15 minutes before serving. Dredge the sliced meat in the pan drippings before serving to enhance the meat’s flavor.
NOTE: Dill garlic butter can be made ahead and frozen for up to 6 months. Thaw before using. Our advice would be to keep plenty of it on hand so that you can whip out a delicious roasted chicken anytime you like. Dill garlic butter is also great for serving with grilled fish, baked potatoes, or steamed vegetables.