TRUCKER'S CHICKEN
What do you get when you toss a butter-and-vermouth-washed bird into a furnace hotter than the engine of a Peterbilt tractor? A bronzed beauty complimented by the flavours of lemon and herbs. You can munch on this all week long, using leftovers in sandwiches and salads. 4 servings, or 1 if eaten all week long
Provided by Millereg
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 560.5, Fat 39.4, SaturatedFat 12.3, Cholesterol 188.8, Sodium 171.7, Carbohydrate 5.3, Fiber 1.8, Sugar 0.1, Protein 45.7
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