EZ Cooking Episode 3 Main Dish

Episode 2  Main Dish


Roasted Herb & Garlic Chicken 

Chicken & Potatoes

1 whole chicken, defrosted & spatchcocked

1 lemon, juiced

1/2 cup olive oil


1/2 tablespoon cracked black pepper

1 tablespoon grated garlic

1/2 cup mixed fresh herbs, chopped (parsley, thyme, rosemary, sage)

1 pound fingerling potatoes

1 tablespoon olive oil


To spatchcock your chicken, use a sharp knife or kitchen shears to remove the spine of the whole chicken. Lay the chicken breast side up and gently press down to crack the chest bone so the chicken can lay completely flat. Trim chicken of extra fat and pat dry, season with salt. In a small bowl, combine lemon juice, olive oil, cracked black pepper, fresh herbs and whisk together. Coat the chicken in the marinade and store in a container at least overnight and up to 2 days before you are ready to cook to allow for flavors to absorb. Once marination is complete, remove chicken from marinade and wipe off any extra marinade. Transfer to a lined baking sheet and bake in a 375'F oven for 40 minutes. While baking, cut potatoes and lightly toss in olive oil. At the 40 minute mark, open the oven and baste with chicken fat, add potatoes around the dish and bake for an additional 20 minutes or until chicken is cooked through and golden brown. If the chicken isn't browned enough, raise temperature to 425'F and bake for 10 more minutes to achieve desired coloring. 


Mustard Sauce



1/2 cup onion, small diced

2 tablespoons butter, unsalted

2 tablespoons whole grain dijon mustard 

1/2 cup chicken broth 

1 cup heavy cream 

salt & pepper to taste



In a small saucepan, sauté onions in butter until translucent over medium low heat. Then add mustard, chicken broth, and cream and allow to simmer for 5 minutes or until sauce is thickened. Adjust seasoning with salt and pepper to taste. 



Picnic Ham Shoulder with Pineapple Mustard Glaze


1 Smoked Picnic Ham, defrosted (6-8 pounds)

1/4 cup yellow mustard

1 10 oz can pineapple rings, blended

3/4 cup brown sugar

1/4 cup apple cider vinegar

1/4 cup honey

1 tablespoon powdered ginger

1 teaspoon salt

20 whole cloves



 Preheat oven to 350'F. Place pan skin/fat side up in a baking dish and add 1 cup of water. Cover tightly with foil & bake for 1 hour. While the pork is cooking, combine and blend together the ingredients for the glaze - crushed pineapple, brown sugar, apple cider vinegar, honey, ginger and salt. At the one hour mark, carefully remove the pan from the oven & uncover. Peel the rind off the ham and cut 1/2" deep slices in a 1" cross hatch pattern over the pork fat. Poke cloves into the flesh of the ham and brush with a layer of glaze and return to oven uncovered for 2 more hours, adding a layer of glaze every 30 minutes until fully cooked. Remove from oven and allow to cool for 5-10 minutes before slicing. As a general rule of thumb - for every pound of ham, cook for 25 minutes ( so for a 6 pound ham it will take around 150 mins or close to 2 hours)

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