- 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
- 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.
- 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.