Roast Chicken With Oven Fries

Photo by David Loftus
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 569 calories
    • Calories 52 calories from fat
    • Fat 33 g
    • Sat Fat 11 g
    • Cholesterol 233 mg
    • Sodium 754 mg
    • Protein 56 mg
    • Carbohydrate 10 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 71 mg


  1. Check 1 5 1/2-pound chicken
  2. Check 1tablespoon kosher salt
  3. Check 1/2teaspoon freshly ground black pepper
  4. Check 2 small lemons, halved
  5. Check 1 cup fresh herbs (parsley, tarragon, thyme, rosemary, or sage, in any combination), stemmed
  6. Check 3tablespoons butter, softened
  7. Check 3 medium onions, peeled, halved, and cut into 1/2-inch-thick slices
  8. Check 3 large carrots, peeled and cut into 3-inch-long pieces
  9. Check Oven Fries


  1. Preheat oven to 425° F. Season the inside of the chicken 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.
  2. 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 1 1/2 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.
  3. 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 reduce the pan juices until slightly thickened. Serve the chicken with the carrots, onions, pan juices, and Oven Fries.