Roast Chicken with Herbed French Fries
By Chef John Ash
The many fresh herbs in this recipe complement this classic roast chicken dish.
Total Time 1 hour 10 minutes
Prep Time 10 minutes
Difficulty Level Me
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
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.
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.
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.
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.
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.