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  • Writer's pictureErin

Lemon & Dill Roasted Chicken

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A whole chicken in a roasting dish with a spice rub on the skin and surrounded by dill sprigs

This roasted chicken has a crispy, spiced skin with soft and juicy meat full of lemony flavour. The key to this tasty dish is the lemon & butter paste that is packed under the skin. The fresh dill in this dish is pretty mild and any other fresh herb that pairs well with chicken, like sage or thyme, would go just as well.

Prep Time: 15 min

Cook time: 20min per pound (about 1.5-2.5hrs)

Yield: 1 whole chicken


  • 1 onion

  • 2 tbsp butter

  • 1 tbsp salted lemon, diced

  • 1/4 cup chicken broth

  • 10 sprigs fresh dill

  • 3 tbsp lemon juice

  • 1 tsp salt

  • 1 tsp paprika

  • 1/2 tsp thyme

  • 1/4 tsp pepper


  1. Pre-heat oven to 350F.

  2. Cut onion in half and cut into thick slices. Cover the bottom of the roasting dish with the slices of onion.

  3. In a small bowl, mix together butter and salted lemon. If you do not have salted see the zhuzh it up for alternatives.

  4. Evenly distribute the butter-lemon mixture under the chicken breast skin. Then place the chicken, breast side up, on top of the onions in the roasting dish.

  5. Pour the chicken broth into the roasting dish and scatter the dill sprigs around the chicken. Drizzle the chicken with the lemon juice.

  6. In a small bowl, stir together the salt, paprika, thyme and pepper. Rub on the chicken skin.

  7. Cover the chicken in the roasting dish & place in the pre-heated oven. Roast for 45 min covered.

  8. Uncover the chicken and continue to roast until the internal temperature taken from the thickest part of the thigh reaches 180F.

  9. Remove from the oven and let rest, covered, for 15 min before slicing & serving.

Zhuzh it up!

  • We have found that the 20 minutes per pound rule doesn't apply at our higher elevation. In order to get the perfect doneness, we recommend using a thermometer and cooking to an internal temperature of 180F, taken from the thickest part of the thigh.

  • If you don't have any salted lemons on hand, the zest of one lemon and 1/2 tsp of salt will do the trick.

  • The best lemony flavour comes from a salted lemon wedge, finely minced and blended into the butter. Make them and have them in your fridge at all times, seriously! Salted Lemons Recipe

This amazing recipe was adapted from the Slow-Roasted Lemon Dill Chicken on the Taste of Home Website.


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