Roast Chicken with Dill (Gluten-Free & Dairy-Free)

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 3 tablespoons olive oil
• 3 tablespoons fresh dill, chopped (or 3 teaspoons dried dill)
• 4 cloves garlic, minced
• 1 lemon, whole
• 1 onion, quartered
• 1/2 cup of bone broth 
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme (optional)
• Salt and black pepper to taste
• Fresh dill sprigs for garnish (optional)

Instructions

1. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
   • Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels. This helps achieve a crispy skin.
3. Season the Chicken:
   • In a small bowl, mix together the olive oil, chopped dill (or dried dill), minced garlic, smoked paprika, dried thyme (if using), salt, and black pepper.
   • Rub this mixture all over the chicken, including under the skin if possible. Be sure to also season the inside of the cavity.
4. Stuff the Cavity:
   • Poke the whole lemon with a few holes and place it inside the cavity of the chicken. This adds flavor and helps keep the chicken moist.
5. Roast the Chicken:
   • Place the seasoned chicken on a rack in a roasting pan or on a baking dish. 
   • Pour the bone broth into the dish and place the onions in the dish. 
   • Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part of the thigh. The skin should be golden and crispy.
6. Rest the Chicken:
   • Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
7. Garnish and Serve:
   • Garnish with additional fresh dill sprigs if desired. Serve the roast chicken with your favourite sides.

Tips

• Check for Doneness: If you don’t have a meat thermometer, you can check for doneness by ensuring the juices run clear when pierced at the thickest part of the thigh.
• Add Vegetables: You can add vegetables like carrots, potatoes, or parsnips, broccoli, cauliflower or sweet potatoes to the roasting pan for a one-pan meal. Toss them with a bit of olive oil and season them with salt and pepper before roasting.
• Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Enjoy your flavourful and aromatic roast chicken with dill! It’s perfect for a comforting family meal or a special occasion and remember to take a few deep breathes before eating – digestion is a north to south process, it stops working if you are stressed while eating.

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