Unveiling Culinary Delights: A Review of Rosie Daykin’s ‘Let Me Feed You’ and its Irresistible Dijon Herb Butter Roast Chicken
Disclaimer: This recipe is featured as part of a review program for Rosie Daykin’s new cookbook, Let Me Feed You. I received a complimentary copy of Let Me Feed You, but I was not otherwise compensated for this review. All opinions expressed herein are entirely my own and reflect my genuine experience.
There’s a unique joy that comes with unwrapping a new cookbook, its pages crisp and brimming with the promise of culinary adventures. When I first received an early copy of Rosie Daykin’s latest creation, Let Me Feed You, I was immediately filled with an almost childish excitement. Few things compare to the simple pleasure of sipping a warm coffee, slowly turning the pages of a beautifully curated cookbook, and letting inspiration wash over you. Rosie Daykin’s newest work did not disappoint; it proved to be a truly terrific read, offering a delightful blend of practical recipes and heartwarming stories.
From the moment I delved into Let Me Feed You, it was clear this was more than just a collection of recipes. Rosie Daykin has a remarkable talent for weaving personal anecdotes and charming antics between each chapter, making the entire experience feel like an intimate conversation with a seasoned home cook. Her fun little notes accompanying each recipe add character and context, often providing useful tips or a humorous touch that keeps you engaged. Beyond the engaging text, the cookbook is a visual feast. The photography throughout the book is absolutely stunning, each image a work of art that makes every dish appear utterly irresistible. More importantly, the recipes themselves are incredibly well-structured and easy to follow, making even seemingly complex dishes accessible to home cooks of all skill levels. This combination of captivating storytelling, breathtaking visuals, and straightforward instructions firmly cements Let Me Feed You as a permanent fixture in my kitchen library – truly a keeper!
A Culinary Revelation: The Dijon Herb Butter Roast Chicken
As part of the review program, I was presented with a selection of recipes from the book to test and share. My eyes immediately settled on the “Roast Chicken with Dijon Herb Butter.” For me, roast chicken isn’t just a meal; it’s the quintessential Sunday dinner, a symbol of comfort and gathering. However, I must confess, I’ve always been a bit of a “one-trick pony” when it comes to preparing it. My family certainly never complains about my go-to method, which is tried and true, but the prospect of trying Rosie’s technique ignited a spark of excitement within me. The idea of infusing a classic roast chicken with the rich, tangy flavors of Dijon herb butter was simply too enticing to pass up. I mean, seriously, how utterly delicious does Dijon herb butter sound? It promised a departure from my usual routine and an elevated take on a beloved classic, making it a perfect easy Sunday dinner.
The preparation of the Dijon herb butter itself was surprisingly straightforward and incredibly rewarding. Combining fresh thyme, rosemary, sage, lemon zest, butter, and grainy Dijon mustard, the mixture came together effortlessly. The aroma that filled my kitchen as I blended the ingredients was absolutely divine – earthy herbs mingled with the bright zest of lemon and the pungent kick of Dijon. It was so easy, in fact, that I found myself wanting to slather this fragrant butter on virtually everything. I can already imagine how phenomenal it would taste spread generously over a warm, crusty slice of fresh sourdough bread, or even melted over steamed vegetables. This herb butter alone is a game-changer, promising to elevate many other dishes beyond just roast chicken, adding a flavorful touch to countless meals.
Rosie’s recipe introduces a brilliant technique that I had never tried before: gently lifting the skin of the chicken to place some of the aromatic herb butter directly underneath. This ensures that as the chicken roasts, the butter melts slowly, permeating the meat with its incredible flavors and keeping it exceptionally juicy from the inside out. Following Rosie’s suggestion, I used the back of a spoon to delicately separate the skin from the breast meat, creating perfect pockets for the butter. This simple maneuver worked like a charm, proving to be far easier than I anticipated. The transformation in the oven was magical; the butter liquefied and infused every fiber of the chicken, resulting in a depth of flavor that was truly unparalleled. This technique is a must-try for anyone seeking a truly flavorful chicken dish.
But the flavor journey doesn’t stop there. Beyond the generous application of herbed butter, Rosie adds another layer of brightness by placing a small, quartered lemon into the cavity of the bird. This ingenious addition imparts a subtle yet distinct lemony essence to the meat closest to the bone, cutting through the richness of the butter and adding a wonderful freshness. The combination of the savory herbs, the sharp tang of Dijon, and the zesty lemon created a symphony of flavors that danced on the palate. Every bite was tender, succulent, and bursting with a complex, well-balanced taste that left me craving more. It was clear that every element of this recipe was thoughtfully designed to maximize flavor and moisture, delivering the best roast chicken recipe I’ve ever made.
I understand that my primary task was to review the cookbook, but I must sincerely state that this “Roast Chicken with Dijon Herb Butter” was, without a shadow of a doubt, the single BEST roasted chicken I have ever prepared. And I don’t say that lightly! The proof was in the pudding, or rather, on Hattie’s plate. My daughter, Hattie, can absolutely testify to the truth of this statement – I have honestly never seen her devour so much chicken in one sitting! She was practically a bottomless pit, eating nearly all the meat from both legs. I could barely keep up with her enthusiastic consumption, which is the highest compliment any home cook can receive and a true testament to this delightful Dijon herb butter roast chicken.
Completing the Meal: Arugula and Simple Dijon Dressing
To accompany this magnificent roast chicken, Rosie Daykin also provides a highly recommended suggestion for a bed of fresh arugula, delicately dressed with a simple Dijon vinaigrette. This component is not merely an afterthought; it’s an essential part of the meal, providing a refreshing counterpoint to the rich chicken. The dressing, made with just a few key ingredients – olive oil, fresh lemon juice, grainy Dijon mustard, salt, and pepper – is incredibly simple to whisk together but delivers a powerful punch of flavor. Its zesty, slightly piquant notes perfectly complement the robust flavors of the chicken, enhancing the overall experience of this flavorful chicken dish.
What truly elevates this combination is how the succulent juices from the freshly roasted chicken seep into the peppery arugula, mingling with the Dijon dressing to create an even more flavorful and harmonious bite. Each forkful offered a delightful contrast in texture and taste – the tender, savory chicken alongside the crisp, bright greens. Not only is it incredibly tasty, but the vibrant green of the arugula also makes for a very eye-catching presentation, especially if you’re serving this dish for guests at a dinner party. I even had extra greens leftover, which I happily enjoyed the next day, and they were still absolutely terrific. This simple side transforms the meal into a complete and sophisticated dining experience, making it a truly easy Sunday dinner option.
What more can I possibly say about this culinary triumph? I was beyond pleased with this recipe from Let Me Feed You. It wasn’t just a successful meal; it was a memorable one that has permanently altered my approach to roasting chicken. The sheer enjoyment my family experienced, coupled with the ease of preparation and outstanding results, has only deepened my anticipation to explore the other hidden gems within Rosie’s cookbook. It’s available on stands now, and I wholeheartedly encourage you to pick up a copy for yourself. You won’t regret diving into Rosie Daykin’s cookbook and discovering its many delights!
Winner winner, chicken dinner! (I simply couldn’t resist a classic closing for such a victorious meal, especially when reviewing such a fantastic roast chicken with Dijon herb butter recipe).
Print Recipe
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
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
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″ roasting 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). Once 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.
Notes
Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin.
Roast Chicken: Pg. 164
Dijon Herb Butter: Pg. 229
- Prep Time: 20 minutes
- Cook Time: 1 hours