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Roast Chicken with Lemon & Dill | JC100 – Week 8

June 27, 2012 by bsinthekitchen 5 Comments

It’s hard to believe we are already on week eight of the Julia Child celebration. This week’s French cooking assignment was a roasted chicken. Like Bob & I’s other posts, we wanted to jazz things up a bit so we did a lemon dill roasted chicken. Is it possible to ever go wrong with lemon and dill?! This chicken was moist, full of flavour and easy to make! Let’s get to the recipe so you can start cooking it too!

Roast Chicken with Lemon & Dill

  • 1 roasting chicken (3 1/2 – 4 pounds)
  • 2 tbsp butter
  • Salt & pepper
  • 1 lemon
  • 4 sprigs of fresh dill (or 2 tsp of dried dill weed)
  • 1/2 lemon
  • 1/2 – 1 large white onion
  • 1/2 cup white wine
  • 1 cup chicken broth

Pre-heat your oven to 425°F. Start out by washing your chicken quickly under hot water. Pat dry and place on cutting board to prep the chicken. In a roasting pan, cut onion into thick rings and place onto pan (this allows the chicken to rest on top and not burn on the bottom). Pour the wine and chicken broth into the pan, over the onions. Prep your chicken by rubbing 1/2 a lemon over the skin. Cut the lemon half into quarters and place into the cavity of the chicken, along with a few onion rings and the sprigs of dill.

Lightly coat the outside of the chicken with butter and sprinkle with salt and pepper. Once the outside of the chicken has been prepped, it’s time to brown the skin – place the chicken into your 425°F oven for 15 minutes. After the 15 minutes is done, turn down your heat to 350°F and quickly baste your chicken. Continue to baste the chicken every 8-10 minutes for the remaining hour until the breast meat temperature is 165-170°F.

For the gravy, dice 1/4 cup white onion, 3-4 tbsp dill, 1 tsp minced garlic, juice of half a lemon and the left over basting sauce from your chicken in a sauce pan. Be sure to set aside 2 tsp of the basting sauce to mix in 2 tbsp of cornstarch to thicken up your gravy (this prevents the lumping of the cornstarch in the gravy). Whisk the gravy over a medium heat until smooth. Pour onto a plate, serve your chicken and enjoy!

Guaranteed you’ll be making this chicken again!

Carlene & Bob

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Filed Under: Chicken, Easy, Fresh herbs, How To, JC100 Tagged With: 100, birthday, celebration, Chicken, child, dill, dinner, easy, french, jc100, julia, Kitchen, Lemon, moist, Roast, Roasted, supper, tasty, wisdom, year

Previous Post: « Sole Meuniere | JC 100 – Week 7
Next Post: Charlotte Chantilly | JC100 – Week 9 »

Reader Interactions

Comments

  1. Ashley Bee @ Quarter Life Crisis Cuisine

    June 29, 2012 at 10:50 am

    What a gorgeous plate! I love lemon and dill, but usually put it on fish. I’ll have to try it this way…

    Reply

Trackbacks

  1. The JC100: Roast Chicken | The Culinary Travel Guide says:
    March 25, 2014 at 2:18 pm

    […] Roast Chicken with Lemon & Dill | JC100 – Week 8 – BS’ In The Kitchen […]

    Reply
  2. JC100 Review (Julia Child 100th Year Celebration) | BS' In The Kitchen says:
    August 22, 2012 at 12:15 pm

    […] were so good. Can I settle on a two for a main course dish and one for a dessert? I really like the roast chicken (in my opinion, the only real way to do chicken) and the vichyssoise soup. For the dessert, I really […]

    Reply
  3. 100 Ways to Celebrate Julia Child's 100th Birthday says:
    August 15, 2012 at 7:55 am

    […] Devour a Roast Chicken with Lemon and Dill. […]

    Reply
  4. The JC100: Roast Chicken | says:
    June 27, 2012 at 11:42 pm

    […] Roast Chicken with Lemon & Dill | JC100 – Week 8 – BS’ In The Kitchen […]

    Reply

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