Truckers Chicken Recipes

TRUCKER'S CHICKEN

Steps:

• Preheat the oven to 500°F.
• Wash the chicken and pat dry; discard the giblets.
• Squeeze the lemon inside the chicken cavity.
• Place 2 of the lemon quarters in the very back of the cavity, followed by the thyme.
• Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters.
• Place the chicken on its back in a roasting pan.
• Melt the butter in a saucepan.
• Remove from the heat, and stir in the vermouth.
• Drizzle half the mixture over the chicken.
• Bake 20 minutes.
• Remove the chicken from the oven.
• Using a flat spatula and a carving fork, turn the chicken over onto its breast.
• Return to the oven for 20 minutes.
• Remove the chicken from the oven and turn it over, breast side up.
• Drizzle the remaining basting sauce on top.
• Roast until dark golden brown all over, about 20 minutes.
• Remove the chicken from the pan and transfer to a carving board.
• Let rest 10 minutes before slicing.

HALAL CART CHICKEN

Steps:

• Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.