Roasted Dill Chicken
|Italian dressing||1⁄2 Cup (8 tbs)|
|Snipped dill||1 Cup (16 tbs) (Loosely Packed, Fresh)|
|Coarsely chopped shallots/Coarsely chopped onions||1⁄2 Cup (8 tbs)|
|Roasting chicken||5 1⁄2 Pound (1 Roasting Chicken)|
|All purpose potatoes||2 Pound, cut in to chunks|
Preheat oven to 375°.
In food processor or blender, process Italian dressing, dill, shallots, salt and pepper until blended.
In roasting pan, on rack, place chicken; spread dill mixture inside cavity, then under and over skin.
Close cavity with skewers or wooden toothpicks; tie legs together with string.
Arrange potatoes around chicken.
Loosely cover with heavy-duty aluminum foil, then roast 1 1/2 hours, turning potatoes occasionally.
Remove foil and continue roasting 15 minutes or until meat thermometer reaches 185° and potatoes are done.