Roasted Chicken and French Fries

A high-heat oven recipe featuring crispy baked French fries and seasoned roasted chicken, designed for even cooking and maximum crispiness.

Equipment

• Large rimmed baking sheet
• Aluminum foil
• Oven-safe wire rack
• Non-stick cooking spray
• Paper towels
• Small bowl
• Dry mixing bowl
• Spatula
• Digital meat thermometer

Ingredients

• Russet potatoes, scrubbed and sliced into ⅜-inch thick sticks
• Chicken pieces, skin-on
• 3 tablespoons olive oil
• Lemon juice
• Garlic powder
• Onion powder
• Smoked paprika
• Dried oregano
• Kosher salt
• Black pepper
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• ½ teaspoon garlic powder (for fries)
• Fine sea salt
• Chopped fresh parsley

Instructions

1. Slice scrubbed Russet potatoes into uniform ⅜-inch thick sticks. Soak in cold water for 30 minutes to remove excess starch. Drain thoroughly and pat completely dry with a clean kitchen towel or paper towels.
2. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top. Spray the rack lightly with non-stick cooking spray.
3. Pat chicken pieces dry with paper towels. In a small bowl, combine garlic powder, onion powder, smoked paprika, dried oregano, kosher salt, and black pepper. Drizzle chicken with 3 tablespoons olive oil and lemon juice, then rub the spice mixture evenly over every piece, getting underneath the skin where possible. Arrange chicken skin-side up on one half of the wire rack, leaving space between pieces.
4. In a dry mixing bowl, toss dried potato sticks with 1 tablespoon cornstarch until lightly dusted. Add 3 tablespoons vegetable oil and ½ teaspoon garlic powder. Toss until every fry is well coated in oil.
5. Arrange fries in a single, un-crowded layer on the remaining portion of the baking sheet (or a second foil-lined sheet). Ensure no fries are overlapping.
6. Place the baking sheet into the middle rack of the preheated oven at 425°F (220°C). Roast undisturbed for 25 minutes.
7. At the 25-minute mark, remove the tray and flip the French fries using a spatula to ensure even golden browning. Return to the oven and roast for an additional 15 to 20 minutes.
8. Check doneness: Insert a digital meat thermometer into the thickest part of the chicken. Breasts should reach 165°F (74°C) and thighs/drumsticks 175°F (79°C). Fries should be deep golden brown with crisp edges and soft centers.
9. Remove from the oven. Transfer chicken to a warm platter and let it rest for 5 to 10 minutes. Immediately transfer hot fries to a bowl and toss with fine sea salt and chopped fresh parsley.

Notes

Use Russet potatoes for best crispiness; waxier potatoes will not achieve the same result. The cornstarch coating helps lock in moisture and creates a crisp exterior. Use a wire rack for air circulation under the chicken. Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken at 350°F (175°C) for 8–10 minutes and fries at 400°F (200°C) for 3–5 minutes; avoid microwaving fries.

Nutrition

Calories: 685 kcal · Total Fat: 32 g · Saturated Fat: 7 g · Trans Fat: 0 g · Cholesterol: 145 mg · Sodium: 890 mg · Total Carbohydrate: 52 g · Dietary Fiber: 5 g · Total Sugars: 2 g · Protein: 48 g · Vitamin D: 0.4 mcg · Calcium: 45 mg · Iron: 3.8 mg · Potassium: 1120 mg