Roast Dill-Scented Chicken with Leeks and Potatoes from Kitchen of Light: New Scandinavian Cooking b

Name: Roast Dill-Scented Chicken with Leeks and Potatoes from Kitchen of Light: New Scandinavian Cooking b
Ingredients: 1½ pounds russet potatoes, cut into 1-inch slices; 8 garlic cloves, unpeeled; 1 lemon, quartered; 5 to 6 medium leeks, white and light green parts only, thoroughly washed and cut into 2-inch pieces; ½ cup chopped dill, plus 1 large bunch fresh dill; 6 tablespoons unsalted butter, at room temperature; Lemon wedges and grated lemon zest for garnish; Fine sea salt and freshly ground black pepper; One 4-pound free-range chicken; 3 cups chicken stock; Fresh dill for garnish

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DILL’S FRAGILE AND DELICATE FLAVOR MEANS THAT YOU CAN USE A LOT OF IT WITHOUT IT BECOMING OVERPOWERING. IT CAN TAKE ON MANY DIFFERENT FLAVORS, DEPENDING ON HOW MUCH HEAT IT IS EXPOSED TO: THE DILL...

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Ingredients

1½ pounds russet potatoes, cut into 1-inch slices
8 garlic cloves, unpeeled
1 lemon, quartered
5 to 6 medium leeks, white and light green parts only, thoroughly washed and cut into 2-inch pieces
½ cup chopped dill, plus 1 large bunch fresh dill
6 tablespoons unsalted butter, at room temperature
Lemon wedges and grated lemon zest for garnish
Fine sea salt and freshly ground black pepper
One 4-pound free-range chicken
3 cups chicken stock
Fresh dill for garnish