• Karine Wlasichuk

So Good I Can't Even Dill: Creamy Lemon-Dill Chicken Platter

Updated: May 1, 2020

Oh I went there. What I am about to tell you will make you sigh 'tale's old as time', but this recipe is brought to you by my almost-empty-but-not-quite fridge and what I decided to do with what I found in it. So I had a bunch of dill (I am planning on making cabbage rolls this week and any self-respecting Ukrainian has dill on hand at any given time), milk, and... well that's about it. No fresh lemon (this recipe will be made with lemon juice, how fake and cheap of me!) or extra herbs. Flour, chicken from the freezer, and a Tuscan herbs olive oil. Yet if you get a little creative, you can recreate classics (such as a creamy lemon and dill chicken platter) whilst replacing items and faking a smile. Desperate times call for desperate measures!!! I'm kidding of course as it was delicious and I smiled the entire time because I get to be paid to stay home, play with my baby and cook all year.


Because because because because becauuuuse, because of the wonderful Canadian gov! Now cue the entire Wizard of Oz soundtrack, and follow me on the road (no available pun between a chicken platter and a yellow brick road) to a flavourful and oh so resourceful meal. Congrats, this cost you nothing.


P.S.: not all blog posts come with a rant or a history of my past mistakes and passions. Sometimes I just drink red wine and watch re-runs of Leslie Knope's campaigns.

You will need,


Chicken (drumsticks or thighs, 6)

Dill (half a bunch)

Flavoured olive oil (for the marinating part)

Kosher salt

Black pepper

*If you do not have a flavoured olive oil, I would add crushed garlic cloves and dried oregano



As for the sauce,


Lemon juice (fresh lemon preferably!)

Flour (2 tbsp)

Milk (1 cup)

Broth (1 cup)- I used a garlic-basil broth but you are welcome to use a standard chicken broth

Butter, melted (2 tbsp- mine was infused with garlic and herbs)

Dill (1/5 of a bunch, chopped, to sprinkle and lightly infuse)


*Last night, although there are thousands of options, I served the chicken with cooked potatoes seasoned with chopped chives, scallions, olive oil and paprika salt. I also roasted some garlic and chopped broccoli in the oven. A touch of green everywhere!



A few simple steps,


1. Marinate the chicken in a covered bowl which you leave in the fridge for at least 2 hours (olive oil, dill, salt and pepper)

2. When you are ready to cook the chicken, preheat your even at 350 degrees and and leave it in for 1 hour

3. Optional: 30 minutes in, if you wish, add the vegetable tray so they have 30 minutes to cook and become lightly crispy

4. Optional: about ten minutes before the chicken was ready, I also started cooking the potatoes in salt water and draining them, adding all the ingredients, tossing and setting them aside, covered

5. 5 minutes before the chicken is fully cooked, place all the sauce ingredients in a bowl and whisk, until the flour particles are fully separated- this will create the thickness in your sauce once heated

6. Pour the sauce mixture over medium heat and whisk for about 10 minutes, or until you are satisfied with the texture

7. Serve the chicken and potatoes with the sauce poured over it, then add your side and sprinkle fresh dill over your plate


Now, how good did it feel to empty that fridge?