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    Windsor, CA 95492
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Roast Chicken with Herbed French Fries

By Chef John Ash

The many fresh herbs in this recipe complement this classic roast chicken dish.

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    Serves 4

    Total Time 1 hour 10 minutes

    Prep Time 10 minutes

    Difficulty Level Me

    Ingredients

    2 large russet potatoes, peeled and cut into thick French fries

    3 tbsp unsalted butter

    2 tbsp soy sauce

    2 tbsp honey

    2 tbsp lemon juice

    1 3-1/2 lb chicken

    4 cloves garlic (2 crushed, 2 minced)

    1 small lemon cut into wedges

    1 small sprig fresh rosemary

    1/3 c chopped parsley

    2 tbsp freshly grated lemon zest

    Salt and freshly ground black pepper to taste

    Canola oil for frying

    Directions

    1. Pour oil to a depth of 2” into a 6-qt. heavy-bottom Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 325°. Add the potatoes in batches and cook turning occasionally and maintaining an oil temperature of 325°, until pale and tender, about 4 minutes.

    2. Using a slotted spoon, transfer fries to a rack set over a baking sheet. Meanwhile heat oven to 450°. Melt butter in 2-quart saucepan and stir in soy sauce, honey and lemon juice and set aside.

    3. Season cavity of chicken with salt and pepper and stuff cavity with crushed garlic, lemon wedges and rosemary. Tuck wings behind body and transfer to 9” x 13” baking dish. Brush heavily with some of the butter mixture, lightly salt the bird and roast in the middle of the oven for 25 minutes.

    4. Reduce the oven temperature to 325°, brush with more of the butter mixture and roast about 45 minutes longer or until the juices run clear when thighs are pierced. Let rest for at least 10 minutes before carving.

    5. Return oil to 375°. Working in batches, add potatoes and cook until browned and crisp about 3 minutes. Transfer fries to a large bowl and toss with minced garlic, parsley, lemon zest and a little salt. Carve chicken and serve with fries. Pair with Founders Reserve Pinot Noir.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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