Best 10 Crispy Rosemary Chicken And Fries Recipes
Are you looking for a delectable meal that combines the perfect crispy rosemary chicken with savory fries? This article will provide you with the ultimate guide to achieving this culinary masterpiece. We'll explore the perfect combination of herbs, spices, and techniques to create the crispiest chicken and fries. Along the way, we'll uncover the secrets to a mouthwatering rosemary sauce that will take your taste buds on a journey of flavor. Whether you're a seasoned chef or just starting out in the kitchen, this article will provide you with all the information you need to create an unforgettable meal that will impress your family and friends.
Here are our top 10 tried and tested recipes!
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.
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
HONEY & ROSEMARY FRIED CHICKEN
I loved the light, crispy batter and the combination of flavors--there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine--featured restaurant, Julep, Jackson, Mississippi (http://juleprestaurant.com/menu_latenite.htm)
Provided by SharleneW
Categories Chicken
Time 44m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and pat dry.
- Mix flour with garlic powder, salt, and pepper.
- Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
- In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
- To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
- For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
- Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).
Nutrition Facts : Calories 542.8, Fat 23.3, SaturatedFat 7.4, Cholesterol 110.2, Sodium 1318.4, Carbohydrate 54.6, Fiber 1.1, Sugar 37.1, Protein 29.7
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.
ROSEMARY-SCENTED, EXTRA-CRISPY FRIED CHICKEN
Pretty much everyone loves fried chicken, in this recipe from Tuscany the chicken is marinated in a rosemary, sage and garlic mixture before it gets fried. To learn how to get an extra-crispy and flaky crust look at the video I posted at the following link: http://www.youtube.com/watch?v=UMWdyD9Plr4
Provided by alfrescoacsi
Categories Whole Chicken
Time 4h10m
Yield 18-20 pieces, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Seperate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size). Place all chicken pieces in a large bowl.
- Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper.
- Mix well, rubbing the chicken with the marinade. Let stand in the refridgerator for 4-6 hours.
- Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over.
- Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F.
- Fry the chicken pieces in two batches. Do not overcrowd the fryer. In about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness.
- Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt.
- Serve the chicken with lemon wedges.
Nutrition Facts : Calories 4910.2, Fat 493.1, SaturatedFat 89.5, Cholesterol 348.1, Sodium 2019.8, Carbohydrate 56.1, Fiber 2.4, Sugar 0.7, Protein 74
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Oven Fried Chicken
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Oven Fried Chicken
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Oven Fried Chicken
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
CRISPY ROSEMARY CHICKEN
I got this recipe from the Fall 2004 What's Cooking magazine by Kraft. The chicken stays nice and moist and is quite flavourful! I modified it ever so slightly, which I will add as I post the original. Hope you enjoy!
Provided by Shels
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag.
- Brush chicken lightly with egg.
- Add one chicken piece to bag and shake until evenly coated.
- Repeat with remaining chicken pieces.
- Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13).
- Discard any remaining mixture in shaker bag.
- Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts).
Nutrition Facts : Calories 214.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 125.5, Sodium 89.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 25.3
Tips:
- To achieve crispy rosemary chicken, ensure the chicken is patted dry before coating it in the seasoned flour mixture. This helps the coating adhere better and results in a crispier texture.
- Use a combination of olive oil and butter to fry the chicken. The olive oil adds a healthy touch, while the butter adds flavor and richness.
- Maintain the proper oil temperature when frying the chicken. The ideal temperature is between 350°F and 375°F (175°C and 190°C). Use a kitchen thermometer to monitor the temperature accurately, ensuring the chicken cooks evenly and doesn't burn.
- Don't overcrowd the pan when frying the chicken. This can cause the temperature of the oil to drop, resulting in soggy chicken. Cook the chicken in batches if necessary.
- Season the fries generously with salt and pepper before baking. This enhances their flavor and makes them more appealing.
- Bake the fries in a single layer on a baking sheet. This ensures even cooking and prevents them from steaming.
- For crispy fries, preheat the oven to a high temperature, around 425°F (220°C), before baking. This creates a crispy exterior while keeping the inside fluffy.
- Serve the crispy rosemary chicken and fries hot, garnished with fresh rosemary sprigs for an aromatic touch.
Conclusion:
The crispy rosemary chicken and fries recipe is a delightful combination of flavors and textures. The chicken is succulent and crispy, infused with the aromatic flavors of rosemary. The fries are crispy on the outside and fluffy on the inside, seasoned perfectly with salt and pepper. This dish is a perfect balance of savory and crispy, making it a crowd-pleaser for any occasion. Whether you're hosting a casual gathering or indulging in a comforting meal, this recipe is sure to satisfy your taste buds and leave you craving more.
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