Best 3 Crispy Rosemary Chicken And Fries Recipes
Crispy Rosemary Chicken and Fries: A Flavorful Family Treat
Indulge your taste buds in the delightful combination of flavors and textures with our Crispy Rosemary Chicken and Fries recipe. This classic dish features golden-brown chicken coated in a fragrant rosemary-infused batter, perfectly complemented by crispy, golden fries. Our recipe provides step-by-step instructions for creating this delectable meal, ensuring a crispy exterior and tender, juicy chicken inside. Additionally, we've included tips for achieving the perfect crunch in the fries, making this dish a guaranteed crowd-pleaser. Get ready to tantalize your palate with this irresistible combination of crispy chicken, savory rosemary, and perfectly seasoned fries.
CRISPY ROSEMARY CHICKEN AND FRIES
Definitely use fresh rosemary, not dried.
Provided by PlanoPilot
Categories Main Dish
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375 degrees F (190 degrees C). 2. Mix oil, rosemary, oregano, garlic, lemon juice and Worcestershire sauce in a large bowl. 3. Add chicken, potatoes and onion. Stir to coat with the oil mixture. 4. Pour into a large baking dish. Sprinkle with salt and pepper. 5. Bake 1 hour, uncovered.
Nutrition Facts : Calories 1371 calories, Fat 136.74173 g, Carbohydrate 4.62331958315545 g, Cholesterol 157.92 mg, Fiber 0.767850018740724 g, Protein 32.9891225000116 g, SaturatedFat 23.792011 g, ServingSize 1 1 Serving (340g), Sodium 158.645458311151 mg, Sugar 3.85546956441473 g, TransFat 6.77606474999997 g
GARLIC AND ROSEMARY OVEN FRIES
Provided by Valerie Bertinelli
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
- Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
- While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
- Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
- Serve garnished with a rosemary sprig.
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
Tips:
- To ensure crispy chicken, make sure the oil is hot enough before adding the chicken. The ideal oil temperature for frying chicken is between 350°F (175°C) and 375°F (190°C).
- If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork or skewer. If the juices run clear, the chicken is cooked. If the juices are pink, the chicken needs to cook longer.
- For crispy fries, make sure to cut the potatoes into even-sized pieces. This will help them cook evenly. Also, soak the potatoes in cold water for at least 30 minutes before frying. This will help remove the starch and make the fries crispier.
- If you're using fresh rosemary, be sure to strip the leaves from the stems before using. You can also use dried rosemary, but be sure to use less, as it is more concentrated.
- Serve the crispy rosemary chicken and fries immediately with your favorite dipping sauce. Some popular options include ketchup, mayonnaise, barbecue sauce, and honey mustard.
Conclusion:
This crispy rosemary chicken and fries recipe is an easy and delicious meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the fries are crispy and golden brown. With a few simple tips, you can make this dish at home that will impress your family and friends.
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