Chicken & Fries Recipe

Marinate chicken

Pat the chicken thighs dry with paper towels. In a large bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp kosher salt and 1/2 tsp black pepper. Zest the lemon then squeeze half of the lemon juice into the bowl; reserve the other half for serving. Toss the chicken in the spice-oil mixture until evenly coated. Let marinate at room temperature for 20 minutes or refrigerate for up to 4 hours.

Roast or pan-sear

Preheat oven to 425°F (220°C) if roasting. If roasting: place a wire rack on a rimmed baking sheet and arrange chicken skin-side up with space between pieces. Roast for 30-35 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). If pan-searing: heat a large oven-safe skillet over medium-high heat; add 1 tbs olive oil. Place chicken skin-side down and cook undisturbed 6-8 minutes until crisp and browned, then flip and transfer skillet to 400°F (200°C) oven for 12-18 minutes until 165°F (74°C). Rest the chicken 5 minutes before serving and squeeze remaining lemon half over the pieces.

Check doneness & finish

Use an instant-read thermometer to ensure the thickest part reaches 165°F (74°C). Let the chicken rest on a cutting board for 5 minutes to redistribute juices, then sprinkle with chopped parsley before plating.

Prep potatoes

While chicken marinates, cut the potatoes into 1/3–1/2-inch sticks for uniform fries. Place cut potatoes in a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch, which yields crisper fries.

Dry and toss

Drain the potatoes and spread them on clean towels; dry thoroughly. In a large bowl toss the fries with 2 tsp cornstarch until evenly coated. Add 1 cup oil (if roasting) or reserve oil for frying. Toss with 1.5 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika so seasoning clings to the cornstarch-coated fries.

Cook fries — oven method

If roasting: preheat oven to 425°F (220°C) if not already hot. Arrange fries in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Roast 25-35 minutes, turning once halfway, until edges are golden and crisp. Increase temperature to 450°F (230°C) for the final 5 minutes if you want extra crispness.

Cook fries — frying method

If frying: heat 2–3 inches of vegetable oil in a deep pot to 325°F (160°C). Blanch the fries in batches 3–4 minutes until softened but not browned; remove to a paper-towel-lined tray. Increase oil temperature to 375°F (190°C). Fry in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with a pinch more salt if desired.

Finish

Keep fries warm in a low oven (200°F/95°C) while finishing batches. Toss once with a small sprinkle of extra chopped parsley if desired and transfer to serving plates.

Divide roasted chicken and fries across 4 plates (or family-style on a platter). Garnish with the chopped parsley and offer lemon wedges and ketchup or aioli on the side. Serve immediately while chicken is hot and fries are crisp.