1/4 Rotisserie Chicken Recipe

Reheat and season

Preheat a skillet over medium heat. Add 1 tablespoon neutral oil. Pat the rotisserie quarter dry with paper towel. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper on exposed skin and cavity side. Place the chicken skin-side down in the skillet and sear 2–3 minutes until the skin is crisp and warmed. Flip and heat another 2 minutes, then reduce heat to low and cover loosely for 3–4 minutes to heat through (internal temp should reach 165°F/74°C). Remove from pan and let rest 2 minutes before serving. Squeeze lemon wedge over chicken if desired.

Prep

Use cold, day-old rice for best texture. Break up any clumps with your hands or a fork so grains are separate.

Cook aromatics and vegetables

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and 1/2 tablespoon butter. When oil is shimmering, add the diced onion and cook 2–3 minutes until softened and translucent. Add the thawed peas and carrots and cook 1–2 minutes. Add the minced garlic and cook 20–30 seconds until fragrant, stirring constantly to avoid burning.

Scramble egg

Push the vegetables to one side of the pan. Add a bit more oil if the pan is dry. Crack the egg into the empty side and scramble quickly until just set, then mix with the vegetables.

Fry the rice

Add the cold rice to the pan, breaking up any remaining clumps. Stir-fry on high heat for 2–3 minutes until rice is heated and begins to get slight color. Make sure rice is evenly coated with oil and mixed with vegetables and egg.

Season

Push rice to the center and pour 1.5 tablespoons soy sauce and 1/2 teaspoon sesame oil over the rice. Stir thoroughly to distribute seasoning. Add 1 tablespoon sliced scallions and 1/8 teaspoon black pepper. Taste and add optional 1/2 teaspoon sriracha if you want heat. Cook another 30 seconds to 1 minute to let flavors combine. Remove from heat and cover to keep warm.

Prep potatoes

Preheat oven to 425°F (220°C) or preheat air-fryer to 400°F (200°C). Cut the scrubbed russet into 1/3-inch sticks. Soak cut fries in cold water for 20 minutes if you have time (removes starch for crisper fries). Pat very dry with a clean towel.

Season and coat

Place dried fries in a bowl. Toss with 1 tablespoon oil and 1 teaspoon cornstarch (optional) until evenly coated. Sprinkle with 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/4 teaspoon paprika or garlic powder if using. Toss again to distribute.

Bake or air-fry

For oven: Arrange fries in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Bake 20–30 minutes, turning once at 12–15 minutes, until golden and crisp. For air-fryer: Place fries in a single layer (work in batches if necessary) and cook 12–16 minutes, shaking the basket halfway through, until crisp and golden.

Finish

Immediately after cooking, taste and adjust seasoning with a little more salt if needed. Serve hot alongside chicken and fried rice with ketchup or additional soy sauce for dipping.

Plate the warmed rotisserie chicken quarter with a generous scoop of fried rice and a portion of hot French fries. Garnish the rice with remaining sliced scallions if desired. Serve with lemon wedge and ketchup or soy sauce on the side.