Friday Night Roast Chicken with Potatoes Recipe

Friday Night Roast Chicken with Potatoes Recipe

  • 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
  1. Preheat the oven to 350°F.
  2. 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.
  3. Add the onion to the roaster. Place the roaster into the oven, covered, and roast the chicken for 1 hour.
  4. 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.
  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.
  6. 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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