Roasted Chicken with Creamy Lemon Dill Sauce
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.
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!