Dill Chicken With Leeks and Potatoes - Norway Recipe

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Dill Chicken With Leeks and Potatoes - Norway
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Ingredients
14
Count
Nutrition
823
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 425°F.
  2. Rub the chicken with salt and pepper.
  3. In a small bowl, combine the butter and chopped dill. Rub the chicken with about 2 tablespoons of the dill butter.
  4. Carefully lift up the skin from the chicken breasts at the cavity, using your fingers or a blunt knife to loosen the skin; be careful not to tear it. Insert about 1 tablespoon of the dill butter under the skin of the breast and make sure that the skin covers the meat when you are done.
  5. Refrigerate the remaining butter.
  6. Fill the cavity of the chicken with the lemon quarters and the bunch of dill.
  7. Place the chicken, breast side up, on a V-shaped rack in a roasting pan. Place the roasting pan on the middle oven rack and roast the chicken for 25 minutes.
  8. Remove the chicken from the oven and rub with about 1 tablespoon of the dill butter, holding the butter in your fingers. When most of the butter has melted and you are at risk of burning your fingers, place the remaining lump on the breast of the chicken.
  9. Remove the roasting pan from the oven. Fill the pan with the leeks, potatoes, and garlic and add the chicken stock. Turn the chicken, breast side down, and place it in the roasting pan. Reduce the oven temperature to 350°F
  10. Return the roasting pan to the oven and roast for 50 to 60 more minutes, or until the chicken is cooked through.
  11. Test for doneness by piercing it with a sharp knife at the thickest part of the thigh; the juices should run clear. (If there is any trace of pink in the juices, return the chicken to the oven.)
  12. Transfer the chicken to a carving board and let it rest, uncovered, for 15 minutes.
  13. Check the potatoes for doneness. If they are still firm, increase the oven temperature to 400F and continue baking until the potatoes are nice and tender.
  14. Squeeze the garlic out of their skins. Leave the roasting pan in the oven with the heat turned off.
  15. Transfer the potatoes, leeks, and garlic to a serving platter. Carve the chicken at the table (discard the lemon and dill inside the cavity).
  16. Garnish with dill and lemon wedges and sprinkle lemon zest on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 823.46 Kcal (3448 kJ)
Calories from fat 182.34 Kcal
% Daily Value*
Total Fat 20.26g 31%
Cholesterol 51.2mg 17%
Sodium 488.17mg 20%
Potassium 3274.54mg 70%
Total Carbs 137.12g 46%
Sugars 14.09g 56%
Dietary Fiber 13.23g 53%
Protein 25.05g 50%
Vitamin C 66.2mg 110%
Vitamin A 0.2mg 7%
Iron 7.9mg 44%
Calcium 214.7mg 21%
Amount Per 100 g
Calories 84.97 Kcal (356 kJ)
Calories from fat 18.82 Kcal
% Daily Value*
Total Fat 2.09g 31%
Cholesterol 5.28mg 17%
Sodium 50.37mg 20%
Potassium 337.9mg 70%
Total Carbs 14.15g 46%
Sugars 1.45g 56%
Dietary Fiber 1.37g 53%
Protein 2.58g 50%
Vitamin C 6.8mg 110%
Iron 0.8mg 44%
Calcium 22.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.4
    Points
  • 21
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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