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Aleppo Pepper and Dill Roast Chicken

Servings: 4

This chicken roasts on a bed of potatoes and fennel. The Aleppo pepper, herbs, and butter melt into the vegetables, flavoring them and making them downright irresistible.


  • 1 3- to 3-1/2-lb. whole chicken
  • Kosher salt and freshly ground black pepper
  • 6 oz. (12 Tbs.) unsalted butter, at room temperature
  • 1-1/2 Tbs. lemon zest, from 2 medium lemons
  • 1-1/2 Tbs. Aleppo pepper
  • 1 Tbs. minced garlic
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh dill
  • 2 lb. small new potatoes, halved
  • 1 medium fennel bulb, cut into 8 wedges, core intact (about 1 lb.)
  • 1 Tbs. olive oil

Nutritional Information

  • Calories (kcal) : 920
  • Fat Calories (kcal): 540
  • Fat (g): 61
  • Saturated Fat (g): 28
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 235
  • Sodium (mg): 850
  • Carbohydrates (g): 44
  • Fiber (g): 6
  • Sugar (g): 5
  • Protein (g): 50


  • Position a rack in the lower third of the oven, and heat the oven to 375°F.
  • Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tsp. salt and 1/2 tsp. black pepper. Tuck the wings behind the back, and truss the legs with kitchen twine.
  • Put the butter, zest, Aleppo pepper, garlic, and chopped herbs in a medium bowl, and blend with a silicone spatula until well combined.
  • Reserve 1/4 cup of the butter mixture. Rub the rest over the chicken, and season with 3/4 tsp. salt and 1/2 tsp. pepper. Let stand at room temperature for 20 minutes.
  • Meanwhile, in a medium bowl, toss the potatoes and fennel with the oil, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Pour the vegetables into a medium roasting pan. Put the chicken breast side up on top of the vegetables. Transfer to the oven, and roast until an instant-read thermometer registers 160°F in the thickest part of the thigh and the chicken is golden-brown, 1 to 1-1/2 hours. If the chicken browns too quickly, tent loosely with foil.
  • Remove the chicken from the oven, tent with foil, and let rest for 25 minutes. Season the vegetables to taste with salt and pepper. Serve the carved chicken and vegetables with the reserved butter.


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Reviews (3 reviews)

  • samuelroof | 12/08/2019

    Great recipe, would agree to pre cooking fennel/potatoes for 15 minutes prior. Additionally I halved the butter and was still delicious.

  • Judy_Charlottesville | 05/05/2019

    This was delicious! I agree with the first review- consider roasting the fennel and potatoes a bit before adding the chicken to them. Probably just 15 minutes. The chicken I had was four pounds, so I had to roast it longer anyway. But the fennel would have been a bit more tender if roasted longer. This was pretty spicy! The flavor was really good but in making it again, I would use half the Aleppo. Also, we didn't add more butter mixture when serving. It was spicy enough. (I put the remaining butter in the freezer, where it waits for some grilled swordfish!!) Definitely lots of possibilities for butter-herb mixture to rub on the chicken.

  • PabloCruise | 04/18/2019

    Following the recipe, the chicken was cooked but the fennel and potatoes were not. Suggest precooking the fennel and potatoes before adding the chicken.

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