Dill Pickle Roasted Chicken
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Recipe Intro From lisathompson
Looking for a unique twist on classic roast chicken? This Dill Pickle Roasted Chicken is packed with bold, tangy flavors from dill pickle juice and fresh herbs. Paired with golden roasted potatoes and buttery pan juices, it’s the ultimate comfort food for any occasion.
Recipe Description
This flavorful Dill Pickle Roasted Chicken combines tender, juicy meat with the zesty tang of dill pickle juice and fresh herbs. A compound butter made with European butter, dill, parsley, and garlic bastes the chicken from the inside, while roasted mini potatoes and shallots soak up all the delicious drippings. Whether you're hosting a dinner party or making a cozy family meal, this easy roasted chicken is guaranteed to impress.
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
- Video
Ingredient Notes
Whole Chicken: Look for a fresh, organic chicken around 4.5 pounds for the best flavor and tenderness. If whole chicken isn’t available, you can substitute bone-in, skin-on chicken thighs or drumsticks, adjusting the cooking time accordingly.
European Butter: European butter has a higher fat content and richer flavor compared to standard butter, which makes it ideal for roasting. If you don’t have it, use high-quality unsalted butter, or try a cultured butter for a similar tangy richness.
Dill Pickle Juice: This brine adds tangy, zesty flavor to the chicken. Use juice from store-bought dill pickles, or substitute with a quick mix of water, white vinegar, a pinch of sugar, garlic, and dill.
Test Kitchen Notes
Crispy Skin How-To: For irresistibly crispy chicken skin, pat the chicken completely dry with paper towels before seasoning. Moisture on the surface will cause steam, preventing browning.
Don’t Skip the Resting Time: Allowing the chicken to rest for 20–25 minutes after roasting ensures the juices redistribute throughout the meat, keeping it tender and juicy.
Master the Art of Basting: Basting every 30 minutes helps the chicken stay moist and evenly browned. Use a large spoon or baster to drizzle the pan juices over the bird, focusing on the breast and thighs.
Make a DIY Pickle Brine: If you’re out of pickle juice, make a quick brine by combining ½ cup water, 2 tablespoons white vinegar, 1 teaspoon sugar, ½ teaspoon salt, and a few sprigs of fresh dill.
Use a Meat Thermometer: For perfectly cooked chicken, insert an instant-read thermometer into the thickest part of the thigh without touching the bone. The chicken is ready when it reads 165°F.
Multi-Tasking Pan Juices: The pan juices are liquid gold! Taste them after resting the chicken and adjust with a splash of vinegar or salt if needed. Use them as a sauce for the chicken or drizzle over roasted veggies and potatoes.
Don’t Overcrowd the Pan: For evenly roasted potatoes and shallots, ensure they’re in a single layer in the pan. Overcrowding can result in steaming instead of roasting.
Make It Ahead: Prep the chicken with the compound butter and salt the night before to allow the flavors to penetrate the meat. Store it uncovered in the refrigerator for a crisper skin when roasted.
FAQs
Can I use boneless chicken for this recipe?
Yes, but bone-in, skin-on cuts like thighs or drumsticks are better for retaining moisture and flavor during roasting. If using boneless chicken, reduce the cooking time and monitor closely to avoid overcooking.
What if I don’t have fresh dill?
If fresh dill isn’t available, you can substitute with 1-2 teaspoons of dried dill in the compound butter. It won’t have the same brightness but will still add that signature dill flavor.
Do I have to baste the chicken every 30 minutes?
Basting enhances flavor and helps achieve a golden, crispy skin. If you’re short on time, baste at least once halfway through cooking, but for best results, stick to the recommended schedule.
What’s the best way to store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F to preserve its juiciness, or shred it and use it in salads or sandwiches.
Recipe Card
ingredients
For the Chicken
- 1 whole (4.5 pound) chicken
- 1 tablespoon kosher salt
- 1 head of garlic, halved
- 1 large shallot, peeled and halved
ingredients
For the Compound Butter
- 4 ounces European butter, softened
- 1/2 cup fresh dill, chopped (plus extra for garnish)
- 1/3 cup fresh parsley, chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon kosher salt
ingredients
For the Pickle Brine
- 2/3 cup dill pickle juice
- 3 tablespoons white vinegar (plus extra for finishing)
ingredients
For Roasting
- 24 ounces mini potatoes
- 3 medium shallots, peeled and cut into wedges
- Kosher salt, to taste
Method
Step 1
Pat the chicken dry with paper towels. Sprinkle 1 tablespoon of kosher salt evenly over the chicken, including inside the cavity. Set aside, uncovered.
Step 2
In a small bowl, combine softened butter, chopped dill, parsley, garlic, and 1 teaspoon kosher salt. Mix until smooth.
Step 3
Stir 3 tablespoons white vinegar into the pickle juice and set aside.
Step 4
Heat the oven to 400°F.
Step 5
Carefully loosen the skin of the chicken using your fingers. Spread the compound butter evenly under the skin, ensuring it covers the breast and thighs. Place any remaining butter inside the cavity along with the halved garlic and shallot.
Step 6
Arrange mini potatoes and shallot wedges in a single layer in a 9–10-inch cast iron pan. Sprinkle with kosher salt. Leave a small section of the pan clear to make basting easier.
Step 7
Position the chicken on top of the potatoes and shallots. Pour the pickle brine evenly over the chicken.
Step 8
Roast for 1 hour and 30 minutes, basting every 30 minutes with the pan juices. If the chicken starts to brown too quickly, tent it loosely with foil.
Step 9
Insert an instant-read thermometer into the thickest part of the thigh (avoiding the bone). The chicken is done when it reads 165°F.
Step 10
Remove the chicken from the oven and let it rest for 20–25 minutes, loosely tented with foil.
Step 11
Adjust the pan juices by adding a splash of vinegar, if desired.
Step 12
Carve the chicken and serve with roasted potatoes and shallots. Garnish with fresh dill and drizzle with pan juices for extra flavor.
Video
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