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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!

Roast Chicken with Dijon Herb Butter

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 21 reviews

Author: Katherine
Total Time: 1 hours 35 minutes
Yield: 6 servings 1x

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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

Scale

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

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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.
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.
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.