Roast Chicken with French Fries

Staff Writer
Roast Chicken with French Fries
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
933
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.

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.

Nutritional Facts

Total Fat
62g
95%
Sugar
2g
N/A
Saturated Fat
17g
85%
Cholesterol
218mg
73%
Protein
55g
100%
Carbs
38g
13%
Vitamin A
159µg
18%
Vitamin B12
0.8µg
14.1%
Vitamin B6
2mg
80%
Vitamin C
47mg
78%
Vitamin D
0.6µg
0.2%
Vitamin E
3mg
17%
Vitamin K
19µg
24%
Calcium
61mg
6%
Fiber
5g
19%
Folate (food)
51µg
N/A
Folate equivalent (total)
51µg
13%
Iron
4mg
23%
Magnesium
104mg
26%
Monounsaturated
29g
N/A
Niacin (B3)
21mg
100%
Phosphorus
522mg
75%
Polyunsaturated
12g
N/A
Potassium
1415mg
40%
Riboflavin (B2)
0.4mg
23.3%
Sodium
1474mg
61%
Thiamin (B1)
0.3mg
22.4%
Trans
0.5g
N/A
Zinc
4mg
28%

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