Receta en Español

Pan Roast Chicken

with Honey Glazed Carrots and Crispy Fries

Can’t choose between savory and sweet? Here’s a delicious way to enjoy both. One Potato’s herb and lemon roasted chicken, baked french fries, and fresh carrots with just a hint of dill is both easy to make and family-friendly. It’s an all-around winner, winner, chicken dinner.


  • marinated jidori chicken breasts
    (organic extra-virgin olive oil with rosemary, thyme, lemons, and reduced pinot grigio)

    yukon gold fries

    honey ginger glaze
    (wildflower honey, water, vinegar, fresh ginger)


  • fresh dill

    herb butter
    (sweet butter with rosemary, thyme, chia seeds, lemon juice, salt)

    one potato ketchup
    (tomatoes, dried guajillo chilies, dried Mexican chilies, chipotle en-adobo, cane sugar, white wine vinegar, onions, garlic, aromatics spices, and salt)

Kids icon

Getting Your Kids Involved:

Kids can put the french fries on the baking sheet and, with adult supervision, they can cut the fresh dill.

Encouraging Picky Eaters:

For picky eaters, reserve some of the carrots and some of the honey ginger glaze, or offer their favorite sauce for dipping.


1Step One

Preheat the oven to 450 F.  Open the marinated chicken and drain the marinade. Using tongs, lay the breasts skin side up on a baking sheet. Sprinkle lightly with salt, and then turn the breasts over so the skin is facing down and sprinkle the skinless side lightly with salt.

Place the chicken into the oven and cook for 15-20 minutes, or until cooked through.

2Step Two

Drain the water from the fries, and dry lightly with a towel. Note: Our fries have been par cooked already, so they’ll come out perfect after baking.  Place in a bowl, and drizzle 2-3 Tbsp of oil over the potatoes. Toss well to coat. Place onto a second baking sheet tray in a single layer, then place into the oven on the lower rack, below the chicken. Cook for 10-15 minutes, or until golden brown. Remove from the oven and sprinkle with salt.

3Step Three

Place ½ cup of water into a pot or skillet, and whisk in the honey ginger glaze. Bring to a boil and stir in the carrots. Reduce to a simmer and cook for 3-4 minutes, or until tender. While the carrots are cooking, pick the dill leaves from their stems, and cut into 1/4” lengths. Remove the carrots from the heat, stir in the dill and then transfer the carrots into a bowl until ready to serve.

4Step Four

Cut the herb butter in its parchment paper into 1/3” pieces, then unwrap the butter. Place the chicken on plates, and serve with carrots. Finish by placing a piece or two of herb butter onto each chicken breast while still hot. Serve with the french fries, the carrots, and the one potato ketchup. Enjoy!

Tips icon


  • Try using kitchen scissors to chop your fresh dill. It makes the process much easier.
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