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This recipe is part of a review program for Rosie Daykin’s new cookbook, Let Me Feed You. I recieved a copy of Let Me Feed You for free, but I was not otherwise compensated. All opinions expressed are my own!
When I received an early copy of Let Me Feed You, I was so excited! There’s nothing I love more than sipping a coffee and perusing a new cookbook. Let Me Feed You was a terrific book – it was a fun read and provided me with a lot of inspiration! Rosie Daykin keeps things interesting with her personal stories and antics in between each chapter, with fun little notes on her recipes. The pictures are stunning, and the recipes are easy to follow. This one is a keeper!
I was given a few options of recipes from the book to review, and I immediately gravitated towards the roast chicken with Dijon herb butter. Roast chicken is one of my favourite go-to Sunday dinner meals, but I have to admit, I’m a bit of a one-trick pony in that I prepare it the same way every time. Don’t get me wrong, my family doesn’t complain, but I was pretty excited to try out Rosie’s technique. And I mean, come on. How good does Dijon herb butter sound!?
The butter was SO easy to prepare, and I honestly wanted to slather it on everything. I think it would be soooo good on fresh sourdough bread!
Rosie’s recipe explains how to gently lift up the skin of the bird to place some of the herb butter underneath, to ensure a juicy, flavourful chicken. I’ve never done this before, but I would definitely do it again. Rosie’s suggestion to use the back of a spoon to lift the chicken’s skin worked like a charm. The butter melted in the oven and provided SO much flavour into the meat.
Not only is the chicken flavoured with the herbed butter, Rosie also places a small lemon, quartered, into the cavity of the bird. The meat closest to the bone tasted so lemony!
I know I was asked to review this cookbook, but please believe me when I say this was the BEST roasted chicken I’ve ever made! I’m serious! Hattie can testify that I’m telling the truth – I’ve never seen her eat so much chicken in one sitting! I swear she ate nearly all of the meat from both of the legs – I couldn’t keep up with her!
I also HIGHLY recommend the bed of arugula for the chicken, along with the simple Dijon dressing. It’s only a few ingredients but it’s very flavourful! The juice from the chicken seeps into the greens a bit, making it even more tasty. I had extra greens leftover, so I ate it the next day and it was terrific! It’s also very eye-catching if you’re serving this up for dinner.
What more can I say? I was so pleased with this recipe. I can’t wait to try some of the other recipes in Rosie’s cookbook. It’s on the stands now, so you should definitely pick yourself up a copy!
Winner winner, chicken dinner! (Couldn’t help myself).
Roast Chicken with Dijon Herb Butter
- Total Time: 1 hours 35 minutes
- Yield: 6 servings 1x
Description
The most succulent, juicy chicken you’ll ever have, roasted with a Dijon herb butter and served atop a bed of greens, drizzled in a simple Dijon dressing! The perfect mouth watering Sunday night dinner!
Ingredients
Dijon Herb Butter
- 1/4 cup thyme leaves
- 1/4 cup finely chopped rosemary
- 1/4 cup finely chopped sage leaves
- 1 tbsp lemon zest
- 1 cup butter, room temperature
- 2 tbsp grainy Dijon mustard
Chicken
- 1 (4lb) roasting chicken
- salt and pepper
- 1 small lemon, quartered
- 2 tbsp olive oil
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp grainy Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 5–6 cups baby arugula, washed and dried
Instructions
- Make the butter at least 2 hours prior to preparing the chicken. Place all the ingredients for the Dijon herb butter in a stand mixer fitted with the paddle attachment, or use a handheld electric mixer, and beat on high until well combined. Place a piece of plastic wrap on the counter, then transfer the butter mixture on top of the wrap. Shape the butter into a log about 6″ x 2″ then wrap tightly in the plastic wrap. Place the log in the refrigerator and allow to chill until firm, 25-30 minutes, before slicing. Once firm, slice the log into 6 slices. Store in the refrigerator for up to 1 week.Â
- Preheat the oven to 400F. Rinse the chicken thoroughly and pat it dry all over with paper towel to remove any excess moisture. Place the chicken in a 9″ x 13″ roating pan and tuck the wings under the body. Generously season the inside of the cavity with salt and pepper, then place the lemon quarters inside. Using the back of a spoon, gently lift the breast skin of the bird and place two rounds of the Dijon herb butter under the skin atop each breast (using 4 rounds of butter in total). One the butter is in place, use some kitchen twine to tie the legs together in a simple bow. Rub the outside of the chicken with olive oil and generously season with more salt and pepper
- Place the chicken in the oven and roast for 15-20 minutes per pound (60-80 minutes for a 4lb bird) or until the juices run clear when you make a little cut between the thigh and leg. Baste the bird with juices every 15 minutes until done. Remove from the oven and place the last 2 pieces of Dijon butter atop the chicken, then tent with foil and allow to rest for about 15 minutes.Â
- Make the dressing. Place all the ingredients for the dressing in a small liquid measuring cup and whisk to fully combine. Spread the arugula across a serving platter and gently toss with the dressing. Place the warm chicken atop the arugula and serve!
Leftover chicken and dressing can be stored in the fridge, in an airtight container, for 2-3 days.
Notes
Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin.Â
Roast Chicken: Pg. 164
Dijon Herb Butter: Pg. 229
- Prep Time: 20 minutes
- Cook Time: 1 hours
I’m in love with this recipe! The Dijon herb butter is fantastic, and the finished chicken looks and tastes so impressive. Perfect for company. Thanks for sharing!
I am just like you…one of my favorite downtime activities is reading through a cookbook with coffee or tea!! I’m definately going to check this cookbook out! Ok – that herb butter!!! Sold! I’m so making this recipe! And I would have never thought to put this on a bed of arugula. This was a really great hope and super helpful to me!
I love serving roast chicken to my family because it is always a hit. I know this version will be delicious.
Ooo that is some gorgeous gorgeous flavors there! Cannot take my eyes off those roast chicken, how perfect is that cooked! I can tell the flavors of this roast chicken is mind blowing. Delicious and refreshing!
This chicken is to die for! And that butter … omg, I want to use that on everything! I have been SO intimidated to roast chicken at home (why?!) but this one is going to make me do it. What a juicy, gorgeous bird! That entire book looks amazing, too!
I love compound butters and roast chicken and this is such a useful recipe. I love a cookbook with practical recipes. Thanks for sharing!
I absolutely love all the flavors and herbs you combined here. I bet the meat taste just delicious. I’m saving this recipe to give it a try. My family loves good chicken dinner on Sunday.
Wow you really nailed the roast chicken shot! Your pics are stunning! Really enjoyed reading your review of this recipe ~ thanks so much for sharing!
Thank you Daniela! The chicken did all the work – it was so good. Cheers!
Roast chicken I love, dijon mustard my favorite condiment and arugula is a green I usually have in my fridge. I can see no reason for not making this chicken as soon as possible. Pinning.
I see no reason for you to not make it either! Thanks Karen!