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Chef Doug Katz’s Tahini Chicken – Ep. 2

Chef Doug Katz’s Tahini Chicken – Ep. 2

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Ingredients

Adjust Servings
3 to 4lbs of Whole Chicken (organic or pasture raised if possible)
3 Tablespoon Tahini
3 Tablespoon Sour Pickle Juice
1 Teaspoon Salt, Pepper
1 5oz Package Baby Arugula (triple washed)
1 Medium Lemon
6 Tablespoon Extra Virgin Olive Oil

Directions

1.
Prepare Chicken
Heat oven to 350 convection, 375 regular Mix the Soco Tahini, Sour Pickle Juice in a small bowl Place chicken in roasting pan Rub mixture all over chicken Salt & Pepper the chicken.
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2.
Bake Chicken
Place chicken in oven Bake for one hour or until temperature in thigh is 165 degrees.
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3.
Prepare Salad
Place Arugula in a bowl Squeeze lemon into 1 cup measuring cup should be about 2 tbsp Add 6 tbsp Extra Virgin Olive Oil Mix and pour half over Arugula, mix Add salt and pepper to taste.
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