Recipe courtesy of That Food Truck.
Directions for: Lazy Chicken
Ingredients
Stone Ground Sherry Vinaigrette8 oz jar stone ground mustard
2 cups sherry vinegar
1 cup blend oil
salt and pepper, to taste
Chicken5 lb(s) chicken, split
equal parts salt and pepper
Directions
Stone Ground Sherry Vinaigrette1. Place ingredients except for the oil into bowl or stand up mixer. While whisking or mixer is on slowly add the pilot for a nice thick and creamy sauce. Season with salt and pepper, then its ready to use.
Chicken1. Preheat oven to 215F.
2. Mix salt and pepper, and then sprinkle over all sides of chicken, let sit in fridge for 30 minutes.
3. Place chicken on raised rack so chicken doesnt sit in own fat. Place into preheated oven, and cook for 4 hours, internal temp should be 165F on the thigh meat. The leg bone should pull out very easy.
4. Once chicken is done using a brush coat the chicken with mustard vinaigrette and let rest for 5 minutes before eating to ensure juicy product.
5. While chicken is resting pan fry 2 eggs, season and serve with chicken. Using the same mustard dressing lightly toss arugula and serve with chicken.
See more: Bake, Chicken, Main
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