Categories: Meals

Ingredients

• 4 lb. whole chicken, giblets discarded
• 1/4 cup unsalted butter, melted
• 1/4 cup plus 2 tbsp. chopped fresh dill, divided
• 2 tbsp. chopped fresh parsley
• 3 tsp kosher salt, divided
• 1 1/2 tsp black pepper, divided
• 2 (24-oz) bags baby red potatoes, halved
• 2 tbsp. olive oil
• 2 small red onions, cut into eighths
• 7 garlic cloves, smashed
• Garnish: fresh dill sprigs

Directions

1. Preheat oven to 425. Line a large roasting pan with foil.

2. Pat chicken dry with paper towels, and tie legs together with butcher’s twine. Place chicken in prepared pan.

3. In a small bowl, stir together melted butter, 2 tbsp. dill, parsley, 1 tsp salt and 1/2 tsp pepper. Rub mixture all over chicken.

4. In a large bowl, stir together potatoes, oil, remaining 1/4 cup dill, remaining 2 tsp salt and remaining 1 tsp pepper. Place potatoes around chicken.

5. Bake for 40 minutes. Place onion and garlic around chicken and bake until cooked through, about 30 minutes more. Let stand for 10 minutes before serving. Garnish with dill.

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