New recipes

Roast Chicken with French Fries

Roast Chicken with French Fries

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Roast Chicken with French Fries

"Poulet frites!" I'd yell every time we went to a restaurant. I, on the other hand, always knew exactly what I wanted — delicious crisp chicken and a heaping mound of thin french fries, crunchy on the outside, soft on the inside, served with the rich, creamy mayonnaise that tasted nothing like home.

Sara Remington

Click here to see 101 Ways to Cook Chicken


For the chicken

  • One 3 1/2-pound chicken, cut into quarters
  • 2 cloves garlic, peeled and crushed lightly
  • 2 Tablespoons extra-virgin olive oil
  • 1 -1 1/2 tablespoons sea salt
  • 2 Tablespoons unsalted butter

For the fries

  • 4 large russet or Kennebec potatoes
  • Canola oil or other vegetable oil, for deep-frying
  • 1 Teaspoon salt


Calories Per Serving933

Folate equivalent (total)51µg13%

Riboflavin (B2)0.4mg23.3%

Poulet Frites

If you remember from a previous post, I mentioned a cafe near the Sacré Coeur Cathedral that I visited during one of my trips to Paris. The cafe had a drool-worthy chocolate mousse that later led me on a recipe hunt in an effort to recreate it (which I successfully did here).

It also had one of the best poulet frites dishes I’ve ever enjoyed in Paris. Now, everyone and their maman believes they’ve got the recipe for the best roast chicken, and I won’t argue that they don’t.

Roast chicken can be enjoyed in so many different ways, and I’ve experienced tasty roast chicken many times in many different places.

But there was something unique about the roast chicken I had at this cafe near the Cathedral it had been lightly coated in a gravy-like sauce that seemed to make the chicken all the more juicy and flavorful.

So in a quest to recreate that special poulet frites I experienced that fine day in Paris, I made some gravy. Okay, fine, I made a lot of gravy.

The thing is, most of the gravy I’ve eaten has been a beige sort of color, and it’s been made with turkey fat. But the chicken at this Paris cafe had a rich brown-colored gravy, so I knew I needed to do some recipe-testing to recreate it.

After some research, I came across a recipe from Alton Brown for a dark gravy using red wine. I tried the recipe, but the ratio of red wine to chicken stock was far too much it tasted too bitter to match what I had tasted on the poulet frites in Paris.

So, I played around with the ratio and instead included just a splash of red wine. I was fantastically rewarded with a rich brown gravy that had just the right flavor for my poulet frites.

All you need is a small spoonful of gravy to lightly coat the roasted chicken thigh in this recipe. You can skip the gravy, of course, but I really love the little something-something that it adds to the chicken.

Poulet frites is traditionally served with French fries (the frites in the name), and une salade. It actually tends to be the dish I order most in Paris, even more than steak frites, because it’s pretty fantastic anywhere you go.

This recipe can be made within 1 hour, so enjoy it for a weekend lunch or any night for dinner!

French Oven Roast Chicken

It is such a treat to have a homemade roast chicken especially in between work days! While roasting chicken on a pan will always has a special place in my heart, I am excited to share with you French (Dutch) oven roast chicken is a recent and delicious addition to my repertoire.

I got this idea from reading about Miranda Kerr has cooked a slow roast chicken for her new husband, Evan Spiegel on the morning of her wedding day because it was his favourite! If it wasn’t stressed for her to cook this on the morning of her wedding, it certainly not going to be stressed for me to cook it on a work night ha!

Having said that, my recipe is not slow roasted which usually takes between 4 to 5 hours at 140C (250 Fahrenheit) depending on the weight of the chicken. I shudder to think I have to wait this long for dinner after work!

For a 1.4kg (3 pounds) chicken roasted at 180C (350 Fahrenheit) in a 20cm 2.4 L Le Creuset French Oven (c/o Everten), it took me about an hour to finish cooking with some vegetables on the side. What I discovered from roasting chicken this way is it keeps the chicken succulent and moist as it allows the chicken to cook in its own juice. Having said that you don’t get crispy skin as you would do with roasting on a pan. To be healthy, we usually forego the skin of the roast chicken so it is no big loss to us.

Having said that, on occasions, I will pan fry roast chicken skin on a dry pan over low-medium flame to create a chef treat for moi. The fat will render as it sizzles and after a minute or so, the skin will crisp up like a tasty and addictive biscuit! If crackling if your thing, the poultry version of a crackling is an indulgence!

Recipe Summary

  • 8 chicken thighs
  • 6 small red potatoes, quartered
  • ½ cup extra-virgin olive oil, or as needed
  • 1 tablespoon chopped fresh rosemary
  • 1 ½ teaspoons chopped fresh oregano
  • 1 ½ teaspoons garlic powder
  • salt and pepper to taste

Preheat the oven to 375 degrees F (190 degrees C).

Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.

Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Roast Chicken with French Fries - Recipes

Combine the marinade ingredients in a large bowl. Add the chicken pieces and thoroughly coat.

Transfer to a chilled area, covered, and allow to marinate at least for 4 hours, preferably overnight.

The next day, preheat the oven to 360 degrees F and grease a roasting tray, while setting aside a spare for later use.

Mix the cornstarch into the marinade until combined, coating the chicken thoroughly.

Spread the chicken pieces out on a greased roasting tray and transfer to the oven.

Roast for roughly 1 hour or until juices run clear, keeping in mind that the breasts will roast faster than the other chicken parts. It is advised to allow your chicken to come to room temperature at least 1 hour before roasting.

Once the chicken is almost done, start on the fries. Place the potatoes in a bowl and coat them in oil.

Season with salt & pepper, then toss the potatoes until evenly coated.

Once the chicken is done baking, set them aside in a warm area, covered with foil.

Change the oven temperature to 425 degrees F and line the potatoes in a single layer on your spare roasting tray.

Roast them for 40 to 45 minutes until golden and crispy at the edges.

Enjoy your homestyle chicken and French fries with some ketchup on the side!

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

4 skinless, boneless chicken breast halves

ground black pepper to taste

2 teaspoons dried parsley

  • Total Fat: 3.1 g
  • Saturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Cholesterol: 75.5 mg
  • Sodium: 177.3 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.2 g
  • Sugars: 0.8 g
  • Protein: 25.3 g

Recipe: Tasty Chicken Shawarma/Chicken Wrap with French Fries

Chicken Shawarma/Chicken Wrap with French Fries. Thinly shaved meat, either lamb, chicken, or beef, is shaped into a cone and slowly roasted on a rotisserie. The meat is served wrapped in a pita or naan bread with a garlic yogurt sauce and other toppings like hummus, tahini, pickles, and even French fries. Chicken shawarma on crisp French Fries along with all the toppings possible giving this starter dish burst of flavors.

Its Arabic style makes its stand out for its flavor. Divide chicken between pitas and top with shredded lettuce. For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the. You can cook Chicken Shawarma/Chicken Wrap with French Fries using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Shawarma/Chicken Wrap with French Fries

  1. It’s of Tortilla/Pita Bread:.
  2. It’s 2 cup of flour.
  3. It’s 1 tbsp of salt.
  4. You need 1 tsp of baking powder.
  5. It’s 3 tbsp of Vegetable oil or olive oil.
  6. You need of Warm water.
  7. Prepare of Minced Fried Chicken Seasonings:.
  8. Prepare 2 of garlic.
  9. You need 1 pinch of salt.
  10. It’s 1 pinch of black pepper (optional).
  11. Prepare 1/4 lb of chicken breast.
  12. Prepare of Other Fillings:.
  13. Prepare of French fries (you can see my previous recipe for homemade french fries).
  14. You need 1 of tomato.
  15. It’s 1 of cucumbar.
  16. It’s 3 of lettuce or chinese cabbage or other green vegetables you like.
  17. You need of Tomato sauce (optional).
  18. Prepare of Mayonnaise (optional).
  19. You need of NOTE. if you dont like or dont have chicken you can replace it with sausage or other meat or fish.

Bringing you all some summery vibes with this Grilled Chicken Shawarma with Golden Butter Fries and Garlic Sauce. These middle eastern-inspired chicken skewers are the homemade "street food" you need in your life. Spicy marinated grilled chicken skewers, served with homemade golden fries, creamy garlic white sauce, and summer cherry tomatoes. I had a chicken shawarma bowl that I now am craving on the regular.

Chicken Shawarma/Chicken Wrap with French Fries instructions

  1. Mix flour, salt, baking powder, vegetable oil and warm water. knead it into a ball. The dough has to be soft n not sticky..
  2. Cover with plastic wrap, put in a bowl and allow to double in size (leave dough for about 30 minutes).
  3. Once doubled in size remove from bowl n place on flat floured surface. Cut dough into 3 pieces..
  4. Then roll all dough into a flater shape with rolling pin as thin as possible.
  5. Fry it on frying pan (without oil). cook for about 2 minutes for both side. Pita bread is ready..
  6. For fillings, lets start from chicken. Fry chicken with garlic and also a pinch of salt til golden brown. then chop-chop fried chicken.
  7. Slice tomato n cucumbar into 6 slices.
  8. Put lettuce, cucumbar, tomato, chicken and also french fries with mayonnaise and tomato sauce on tortilla/pita bread. Then roll it..
  9. Tadaaaaa shawarma is ready to serve now. *Best served warm/hot..

The chicken was sooooo well seasoned and the toppings enhanced the dish to another level. Lettuce, rice, tomato, cucumber, onion, hummus, spicy red, tahini, and pita chips. Yes, I overdid it on the toppers but it all went together so well. Chicken Shawarma Wraps begin with the intoxicating marinated grilled chicken then are topped with crisp lettuce, juicy tomatoes, zippy red onions, fresh cucumbers, and fresh, cool, cilantro yogurt sauce all cocooned in warm pita bread. Then add chili mayo, chicken, pickled cucumber, tomatoes, french fries (all that you like to add).

How to Make Chicken Shawarma

Start by marinating the chicken, which you can do 1 hour or up to 12 hours before cooking. To a large Ziplock baggie add fresh lemon juice, extra virgin olive oil, garlic cloves, cumin, paprika, turmeric, allspice, plus cinnamon, cayenne pepper, and salt to taste.

Crispy Crock Pot Carnitas with Egg and Avocado

Next slice chicken breasts into 5-6 pieces each then add to a Ziplock bag and squish to evenly coat.

Spread the chicken out on a foil-lined, nonstick-sprayed baking sheet then bake for 12-15 minutes at 400 degrees, flipping halfway through. Once the chicken is cool enough to handle, cut into thin slices then wrap in foil to keep warm. Chicken Shawarma = done! Told you it was easy!

A little sneak peek.

Low carb: Mediterranean week with Martina Slajerova

This exclusive meal plan is provided by Martina Slajerova. She is a best-selling cookbook author, known for her low-carb and keto recipes.

The meal plan features Mediterranean-inspired low-carb recipes with fresh ingredients like fish, chard, garlic, herbs, and olive oil.

The recipes are handpicked by Diet Doctor’s recipe team from Martina’s bestselling cookbooks: The New Mediterranean Cookbook, Simple Keto, and Beginners Keto.

Mon Tue Wed Thu Fri Sat Sun

Chicken kokkinisto with french fries (Κοτόπουλο κοκκινιστό με τηγανητές πατάτες)

Meat or poultry cooked in tomato sauce is a staple in most Greek kitchens, including our parents’. This type of meal is called kokkinisto, which means red or reddened and refers to the fact that the cooking liquid is tomato sauce. Whether you choose to use meat, as we did in our veal kokkinisto recipe, or poultry as we are doing here, you will find that this method of cooking results in something absolutely delicious, with minimal effort. How wonderful is that!?

We really appreciate this recipe because chicken is something that most people love, including our families. Although we enjoy roast chicken, youvetsi with chicken, avgolemono soup with chicken, and roasted chicken thighs, when chicken is prepared as a kokkinisto you get an entirely different supper experience. Variety is the spice of life (note: our parents would argue that oregano is the spice of life). The only thing that makes this chicken kokkinisto better is the side that it is served with you want something that will help you sop up all the delicious sauce. Rice, mashed potatoes and pasta are all great options, but we must say, kokkinisto with home-made French fries is the ultimate combination.

Helpful hints

Simple ingredients mean that it is even more important to be sure and use the best quality ingredients you can. For us, that means farm-raised organic chicken, Greek olive oil and our parents’ homemade tomato sauce. If you haven’t made our parents’ tomato sauce, or have run out because you’ve used it for other delicious things like fasolatha with tomato or roasted cauliflower, then go ahead and use good quality tomato sauce that you have purchased.

Although you can make this recipe with pre-cut chicken pieces it is much more economical to buy a whole chicken and cut it up yourself. If you’re unsure of how to proceed, you can do a quick Google search there are lots of helpful videos out there showing you how to carve poultry.

It is important to remove most of the skin, and as much excess fat, as you can from the chicken. Although you will be browning the chicken pieces before adding them to the pot with the tomato sauce, you will not end up with nice crispy skin…so better to get rid of it.

We have already posted the recipe for homemade French fries, however we have included the recipe here as well. If you would like to read the original post, along with all of the helpful hints, you can follow the link here.