The Juiciest Roasted Chicken
This roasted chicken is all about building layers of flavor. A whole spatchcocked chicken is rubbed with a rich tomato and herb compound butter made with tomato paste, lemon zest, oregano, and black pepper, then roasted over sweet onions and juicy tomatoes until the skin is beautifully crisp and golden. It’s served over a bright, creamy lemon dill sauce made with farmer cheese, fresh garlic, lemon, and dill, creating the perfect contrast to the rich, savory chicken. The result is a comforting, flavorful centerpiece that feels rustic, vibrant, and just a little bit special.
Why You’re Going to Love This Recipe
- Incredibly flavorful: The tomato herb compound butter works its way into every bite of the chicken.
- Crispy, golden skin: Roasting the spatchcocked chicken at 425°F gives you beautifully crisp skin while keeping the meat juicy.
- Fresh and creamy: The lemon dill sauce adds a bright, tangy contrast to the rich roasted chicken.
- One-pan roasting: The chicken cooks over a bed of tomatoes and onions, creating even more flavor in the pan.
- Perfect for sharing: This makes an impressive centerpiece for a family dinner, weekend meal, or special occasion.
Ingredients
Roasted Chicken
- Whole chicken, spatchcocked
- Tomatoes
- Large onion
- Dried oregano
- Salt
- Black pepper
Tomato & Herb Compound Butter
- Salted butter, softened
- Tomato paste
- Lemon zest
- Dried oregano
- Black pepper
Creamy Lemon Dill Sauce
- Farmer cheese
- Olive oil
- Garlic
- Fresh dill
- Lemon zest
- Fresh lemon juice
- Salt
- Black pepper
- Water
For Garnish
- Fresh parsley
How to Make Roasted Chicken with Tomato Herb Butter
1. Make the Tomato Herb Compound Butter
Start by making the flavored butter. In a bowl, combine the softened salted butter, tomato paste, lemon zest, dried oregano, and black pepper.
Mix everything together until the tomato paste and seasonings are evenly incorporated throughout the butter.
The tomato paste gives the butter a rich, savory flavor while the lemon zest and oregano add brightness and herbaceousness.
2. Make the Creamy Lemon Dill Sauce
Add the farmer cheese, olive oil, garlic cloves, dill, lemon zest, lemon juice, salt, and black pepper to a blender or food processor.
Blend until smooth.
Slowly add water while blending until the sauce reaches a creamy, smooth consistency. You want it thin enough to drizzle but still thick enough to coat the back of a spoon.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Cover and refrigerate until you’re ready to serve.
3. Prepare the Chicken
Pat the spatchcocked chicken dry with paper towels. Season the entire chicken generously with salt and black pepper.
Now comes the good part. Smother the chicken completely with the tomato herb compound butter, making sure to get plenty of it underneath the skin.
Getting the butter underneath the skin is key. As the chicken roasts, the butter melts directly into the meat while helping the skin become beautifully golden and crisp.
4. Build the Roasting Pan
Preheat your oven to 425°F.
In a large roasting pan or baking dish, create a bed of sliced onions and halved or quartered tomatoes.
Season the vegetables with dried oregano, salt, and black pepper.
Place the butter-covered chicken directly on top of the vegetables, skin side up.
5. Roast the Chicken
Transfer the chicken to the middle rack of your preheated oven.
Roast for approximately 1 hour, or until the skin is deeply golden and crisp and the thickest part of the chicken reaches an internal temperature of 165°F.
The exact cooking time will depend on the size of your chicken, so a meat thermometer is the best way to know when it’s ready.
As the chicken cooks, the tomato butter melts down into the pan, mingling with the juices from the chicken, tomatoes, and onions to create an incredibly flavorful pan sauce.
6. Serve
Spread a generous layer of the creamy lemon dill sauce onto a serving platter.
Place the roasted chicken over the sauce and spoon some of the flavorful pan juices, tomatoes, and onions over the top.
Finish with freshly chopped parsley and serve immediately.
Tips for the Best Roasted Chicken
Get the butter under the skin. This is one of the most important steps. Carefully loosen the skin with your fingers and spread the compound butter underneath. It helps flavor the meat and creates beautifully crisp skin.
Pat the chicken dry first. Removing excess moisture from the skin helps it roast rather than steam, giving you a much better crisp.
Use a meat thermometer. Chicken is ready when the thickest portion reaches 165°F. Avoid relying solely on cooking time since chickens can vary considerably in size.
Don’t skip the vegetables. The onions and tomatoes aren’t just there for presentation. They roast underneath the chicken and soak up all those delicious juices and butter.
Let the sauce chill. The lemon dill sauce can be made ahead of time and refrigerated until you’re ready to serve. This also gives the flavors a little more time to come together.
Can I Make the Compound Butter Ahead of Time?
Absolutely. The tomato herb compound butter can be prepared ahead of time and refrigerated until you’re ready to use it.
For easier spreading, let it sit at room temperature for a short time before rubbing it onto the chicken.
Can I Make the Lemon Dill Sauce Ahead of Time?
Yes. The sauce is perfect for making ahead. Store it covered in the refrigerator until you’re ready to serve.
If it thickens while chilling, simply whisk in a small amount of water until it reaches your desired consistency.
What to Serve with Roasted Chicken
This chicken already comes with roasted tomatoes, onions, and a creamy lemon dill sauce, but you can easily turn it into a larger meal with a few sides.
Try serving it with:
- Crispy roasted potatoes
- Warm crusty bread
- Rice or pilaf
- Roasted vegetables
- A simple green salad
- Grilled or roasted asparagus
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 to 4 days.
Keep the creamy lemon dill sauce in a separate airtight container and refrigerate for up to 3 to 4 days.
How to Reheat Roasted Chicken
For the best results, reheat the chicken in a 350°F oven until warmed through. Cover larger pieces loosely with foil to help prevent them from drying out.
For extra-crispy skin, remove the foil during the final few minutes of reheating.
The lemon dill sauce is best served cold or slightly chilled. If it becomes too thick in the refrigerator, loosen it with a splash of water and stir until smooth.
Final Thoughts
There is something special about a whole roasted chicken, especially when you give it a little extra love. The tomato herb butter creates rich, savory flavor and crisp skin, while the roasted tomatoes and onions become tender and caramelized underneath. Then comes the creamy lemon dill sauce, bringing everything together with its fresh lemon, garlic, and dill flavor.
It’s simple enough for a Sunday dinner but impressive enough to put in the center of a dinner table when you’re cooking for guests. Carve it up, spoon that sauce underneath, drizzle those pan juices over the top, and finish with fresh parsley.
Roasted Chicken with Creamy Lemon Dill Sauce
Ingredients
Roasted Chicken
- 4-5 lb whole chicken spatchcocked
- 1 1/2 cups tomatoes halved and quartered
- 1 large onion sliced
- 1 tsp oregano dried
- 1 tbsp salt plus more
- 1/2 tbsp pepper plus more
Tomato & Herb Compound Butter
- 6 oz butter salted and softened
- 1 tbsp tomato paste
- 1 tbsp lemon zest
- 1 tsp oregano dried
- 1 tsp black pepper
Creamy Lemon Dill Sauce
- 8 oz farmer cheese
- 1/4 cup olive oil
- 3 garlic cloves
- 2 tbsp dill
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- Salt to taste
- Pepper to taste
- Water to help emulsify
Garnish
- Fresh parsley chopped
Instructions
Tomato & Herb Compound Butter
- In a bowl, combine all ingredients listed under “Tomato & Herb Compound Butter” and mix thoroughly until fully incorporated. Set aside.
Creamy Lemon Dill Sauce
- In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Creamy Lemon Dill Sauce” except the water. While blending, add the water slowly to help emulsify the sauce and thin it out. Once it reaches a smooth consistency, cover and refrigerate until ready to serve.
Roasted Chicken
- Season the whole spatchcocked chicken with salt and black pepper. Then, smother the entire chicken in the tomato & herb compound butter, making sure to get under the skin as well.
Assemble
- Preheat oven to 425°F.
- To a pan large enough to fit the chicken, lay down a bed of sliced onions and fresh tomato halves. Season with a bit of oregano, salt, and pepper.
- Place the buttered chicken overtop and into the preheated oven on the middle rack. Cook for 1 hour or until crispy and the thickest part of the chicken registers a temperature of 165°F.
- Once cooked, serve on a bed of the Creamy Lemon Dill Sauce. Drizzle the chicken with the sauce from the pan and finish with freshly chopped parsley and enjoy!
