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Roast Chicken With Oven Fries

Roast Chicken With Oven Fries
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Serves 6| Hands-On Time: | Total Time:



  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.
By March, 2005

Nutritional Information

  • Per Serving
  • Calories 569Calories From Fat 52%
  • Calcium 71mg
  • Carbohydrate 10g
  • Cholesterol 233mg
  • Fat 33g
  • Fiber 2g
  • Iron 4mg
  • Protein 56mg
  • Sat Fat 11g
  • Sodium 754mg
What does this mean? See Nutrition 101 .

Quick Tip

Poultry drumstick on a plate
For the crispiest results, broil chicken pieces skin-side up. If the recipe calls for turning the meat halfway through, start bone-side up.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.