Roast Chicken With Oven Fries – a delicious recipe with kosher salt, freshly ground black pepper, lemons, fresh herbs, butter, onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0 F. Rinse the chicken inside and out and pat dry. Season the inside with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Fill the inside with the lemons and herbs and rub the outside with the softened butter. Season with the remaining salt and pepper. Place the onions and carrots evenly over the bottom of a roasting pan large enough to hold the chicken comfortably. Place the chicken on top of the vegetables and roast for 11/2 hours or until the juices run clear when a thigh is pierced. Let the chicken rest on a carving board for about 15 minutes before carving. Remove the onions and carrots from the pan with a slotted spoon and set aside. Skim off excess fat from the pan juices with a large spoon. Place the roasting pan over medium heat and reducethe pan juices until slightly thickened. Serve the chicken with the carrots, onions, pan juices, and Oven Fries.
1232
kcal
Calories
35
g
Fat
16
g
Carbs
207
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 51/2-pound chicken, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, 2 small lemons, halved, and more.
Yes, Roast Chicken With Oven Fries falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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