Roast Chicken with French Fries

Roast Chicken with French Fries
Staff Writer
Roast Chicken with French Fries
Sara Remington

Roast Chicken with French Fries

"Poulet frites!" I'd yell every time we went to a restaurant. My parents would look at the menu, discuss the different possibilities, and then decide to be adventuresome. I, on the other hand, always knew exactly what I wanted — delicious crisp chicken and a heaping mound of thin french fries, crunchy on the outside, soft on the inside, served with the rich, creamy mayonnaise that tasted nothing like home.

Sara Remington

 

Click here to see 101 Ways to Cook Chicken

4
Servings
99
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • One 3 1/2-pound chicken, cut into quarters
  • 2 cloves garlic, peeled and crushed lightly
  • 2 Tablespoons extra-virgin olive oil
  • 1-1 1/2 tablespoons sea salt
  • 2 Tablespoons unsalted butter

For the fries

  • 4 large russet or Kennebec potatoes
  • Canola oil or other vegetable oil, for deep-frying
  • 1 Teaspoon salt

Directions

For the chicken

Preheat the oven to 400 degrees.

Rub the chicken quarters all over with the garlic. Place the pieces, skin side up, on a baking sheet. Rub them all over with the olive oil followed by the salt. Bake for about 20 minutes, then using a butter knife, spread 1 tablespoon of the butter over the tops of the chicken pieces.

Continue to cook, basting once more with the remaining butter. Cook the chicken until the juices run clear when pierced with a knife, about 1 hour.

For the fries

Meanwhile, prepare the french fries. Peel the potatoes and trim them to make a rectangular block. Cut the potatoes evenly into batons or sticks ¼-inch wide by ¼-inch thick. Place in cold water and continue to change the water until it is clear. Dry the potatoes completely with a towel.

Fill a deep-fryer to the fill line with oil, or a Dutch oven fitted with a candy thermometer 1/3 full. Heat the oil over medium heat until it reaches 325 degrees. Line a platter with paper towels.

Add the potatoes, only a few handfuls at a time, being sure not to overcrowd them. Increase the heat to medium-high and fry until the potatoes have formed a skin and are faintly golden, 6-7 minutes. Remove to the platter to drain. Repeat until all are cooked. Let rest for 15 minutes to 2 hours before the second frying. Reserve the frying oil.

When ready to serve, heat the oil again to 350 degrees. Fry the potatoes in handfuls as before until they turn a warm golden brown, about 5 minutes. Season with the salt.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
7g
29%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
12mg
1%
Folate, total
10µg
3%
Magnesium, Mg
3mg
1%
Phosphorus, P
9mg
1%
Sodium, Na
61mg
4%
Water
1g
0%

Roast Chicken Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Roast Chicken Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Roast Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.