Half Chicken Plate Recipe
All Plates served with French fries and Coleslaw
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Ingredients
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For the Half Chicken
For the French Fries
For the Coleslaw
Method
For the Half Chicken
- 1
Prepare the Marinade
In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, salt, black pepper, and lemon juice to create a marinade.
- 2
Marinate the Chicken
Place the halved chicken in a large resealable plastic bag or a dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
- 3
Cook the Chicken
Preheat the grill or oven to 375°F (190°C). If using a grill, cook the chicken skin-side down for about 30-35 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C). If using an oven, place the chicken on a baking sheet and roast for the same time.
For the French Fries
- 4
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to form fries.
- 5
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 6
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches, frying for about 4-5 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt while warm.
For the Coleslaw
- 7
Mix the Vegetables
In a large bowl, combine shredded cabbage and shredded carrots.
- 8
Prepare the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 9
Combine and Chill
Pour the dressing over the cabbage and carrots, tossing to coat evenly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
