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Friday Night Roast Chicken with Potatoes

Updated February 23, 2016
This image courtesy of Joseph DeLeo

The potatoes in this dish are fried before they are added to the chicken. After absorbing the pan drippings, they become absolutely addictive. When the chicken is done roasting, one tradition is to cut it into eighths and serve it layered among the potatoes.

8 to 10 servings

Cooking Methodfrying, roasting

CostInexpensive

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturechewy, crisp, crunchy, juicy, salty, savory

Ingredients

  • One 3- to 4-pound chicken
  • 3 cups plus 3 tablespoons vegetable oil
  • 3 garlic cloves, minced (about 1½ teaspoons)
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 onion
  • 3 pounds of potatoes, peeled and cut into 1½-inch wedges

Instructions

Preheat the oven to 350°F.

In a large roaster, coat the bottom of the pan with 1 tablespoon of the oil. Rub the entire chicken with 2 tablespoons oil, the garlic, paprika, and salt.

Add the onion to the roaster. Place the roaster into the oven, covered, and roast the chicken for 1 hour.

Meanwhile, deep-fry the potatoes, 1 to 10 cups at a time, over medium heat in a deep fryer or medium saucepan filled with the 3 cups vegetable oil. Fry each batch for 4 to 5 minutes, or until the potatoes are golden. Drain on paper towels.

Add the potatoes to the roaster. Give them a stir in the pan drippings, making sure that they are well coated. Roast the chicken for 1 more hour, or until the chicken is golden.

5. Add the potatoes to the roaster. Give them a stir in the pan drippings, making sure that they are well coated. Roast the chicken for 1 more hour, or until the chicken is golden.

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Recipe sounds intriguing but I fail to see the logic for frying the potatoes and then baking them for one hour with the chicken. Seems healthier to use creamers or small red potatoes, coat them with the oil in the roaster from the chicken; then roast chicken and potatoes for 60 minutes until both are golden. Or "nuke" the raw creamers for a few minutes before adding to the roaster. The idea of deep frying AND baking the potatoes sounds like overkill to me...as well as being a "fattier" dish...

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