Crispy Skin Chicken With Dill and Garlic Sauce
4.1
(7)
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
Quickly shallow-frying the chicken halves in shallot oil after they’ve been roasted locks in their juices and yields beautifully crispy, golden-brown skin. Served with garlicky boiled potatoes and topped with crunchy fried shallots and lots of fresh dill, this dish is perfect to welcome spring.
Recipe notes
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