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Roasted Rosemary Orange Chicken

15

45

Cherry

This bird is the word, and that word is spatchcock. Immerse your chicken in a fresh orange and rosemary brine overnight, then grill it directly on the grates for juicy, wood-fired perfection.

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  • 1 (3-4 lb) whole chicken, backbone removed

Marinade

  • 1/4 Cup Olive oil

  • Zest of 1 orange

  • Juice of 2 oranges

  • 2 Teaspoon Dijon mustard

  • 3 Tablespoon chopped fresh rosemary leaves

  • 2 Teaspoon Kosher salt

  • 1

    Pat the chicken dry with paper towels. Flip the chicken breast-side up and press down on the breastbone to flatten.
    • 1 (3-4 lb) whole chicken, backbone removed

  • 2

    Make the marinade: In a medium bowl, whisk together the olive oil, orange zest and juice, Dijon mustard, rosemary, and salt.
    • 1/4 Cup Olive oil

    • Zest of 1 orange

    • Juice of 2 oranges

    • 2 Teaspoon Dijon mustard

    • 3 Tablespoon chopped fresh rosemary leaves

    • 2 Teaspoon Kosher salt

  • 3

    Place the chicken in a shallow baking dish large enough for it to sit fully opened. Pour the marinade over the chicken and rub to coat all over. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight, flipping over once.
  • 4

    When ready to cook, set Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 5

    Remove the chicken from the marinade. Place the chicken directly on the grill grates, skin-side down. Close the lid and cook until the skin is well-browned, 25-30 minutes. Flip and insert the probe into the thickest part of a chicken breast. Close the lid and continue cooking until the internal temperature reaches 165℉, 5-15 minutes more.

    350 ˚F

    165 ˚F

  • 6

    Remove the chicken from the grill and let rest for 10 minutes before carving. Enjoy!

Cooking Notes

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