Roast Chicken With Lemon Dill Sauce Recipes

SLOW-ROASTED LEMON DILL CHICKEN

Steps:

• Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon zest., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill., Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°)., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.

ROAST CHICKEN WITH LEMON-DILL SAUCE

Steps:

• Preheat oven to 350 degrees.
• Rinse chicken, inside and out, with cold water.
• Pat dry.
• Place chicken on roasting rack and put 4 sprigs of dill (or 1 t dill weed) and quartered onion inside bird.
• Rub surface of chicken with lemon and spread with butter.
• Place 2 wedges of lemon inside bird, then place chicken in roasting pan and add wine and broth to pan.
• Roast for 1 ½ hours or until tender, basting with liquid every 15-20 minutes.
• Transfer chicken from pan to a warmed platter and keep warm.
• Chop the remaining sprig of dill.
• Strain the pan juices into a saucepan.
• Reserve 2 T of liquid and mix with the cornstarch until smooth.
• Pour cornstarch mixture into juices and bring to a boil.
• Whisk until smooth, add remaining dill and lemon, and then check for seasoning.
• Carve chicken and serve with sauce.
• Garnish with extra dill and lemon if desired.