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Roast Chicken with Oven Fries

Photo: David Loftus
Prep time 30 mins
Other time 1 hr, 30 mins
Yield Makes 6 servings


  • 1 5½-pound chicken
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 small lemons, halved
  • 1 cup fresh herbs (parsley, tarragon, thyme, rosemary, or sage, in any combination), stemmed
  • 3 tablespoons butter, softened
  • 3 medium onions, peeled, halved, and cut into ½-inch-thick slices
  • 3 large carrots, peeled and cut into 3-inch-long pieces
  • Oven Fries

Nutrition Information

  • calcium 71 mg
  • calories 569
  • caloriesfromfat 52 %
  • carbohydrate 10 g
  • cholesterol 233 mg
  • fat 33 g
  • fiber 2 g
  • iron 4 mg
  • protein 56 mg
  • satfat 11 g
  • sodium 754 mg

How to Make It

  1. Preheat oven to 425° F. Rinse the chicken inside and out and pat dry. Season the inside with 1 teaspoon of the salt and ¼ 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 1½ 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.