Dill chicken with leeks and potatoes

Serves 8

  1. 1/4oz dill
  2. Zest and juice of 1 lemon
  3. 6tb butter
  4. 4-1/2lb chicken
  5. 18oz fingerling potatoes
  6. 4 leeks, cut into 1-1/2in pieces
  7. 1-3/4 cup boiling stock
  8. 4tb white wine
  9. 4tb creme fraiche
  • Mix half of dill with lemon zest and butter. Spread evenly under and over skin. Pour lemon juice over chicken. Roast chicken at 400 degrees for 20 minutes.
  • Add 5-8 and continue roasting at 350 degrees for 1 hour.
  • Remove chicken and boil off any remaining liquid. Mix in creme fraiche and serve with remaining dill.

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