TODAY’S RECIPE: Roast chicken with dill & potatoes

TWIST on a family favourite. Serves: 4.

Ingredients

Small bunch of dill 50g unsalted butter 1 garlic clove, crushed 1 whole chicken 1 lemon, halved 800g red-skinned potatoes, in chunks 1 tbsp olive oil

Method

1 Heat oven to 200c/180c fan/gas 6. Set aside dill stems and chop fronds. Reserve some as a garnish and mix rest with butter and garlic.

2 Push two-thirds of garlic butter under skin of chicken breasts and legs. Spread rest over skin. Season. Put chicken in a roasting tin and squeeze over lemon halves, then put them in cavity with dill stalks. Roast for 20 minutes.

3 Reduce oven to 180c/160c fan/gas 4. Put potatoes around chicken, drizzle over oil and sprinkle with a little salt. Turn potatoes so they are coated in oil and roasting juices. Roast for an hour, turning potatoes occasionally until brown and chicken is cooked through. Sprinkle over reserved dill leaves to serve.