Roasted Rosemary Orange Chicken

Ingredients

Steps

• 1

  Rinse the chicken and pat dry with paper towels.

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  Ingredients

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

• 2

  For the Marinade: In a medium bowl, combine olive oil, juice from the oranges (about 1/4 cup of freshly squeezed juice), orange zest, Dijon mustard, rosemary and salt. Whisk to combine.

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  Ingredients

  • 1/4 Cup olive oil

  • 2 oranges, juiced

  • 1 orange, zested

  • 2 Teaspoon Dijon mustard

  • 3 Tablespoon chopped rosemary leaves

  • 2 Teaspoon kosher salt

• 3

  Place the chicken in a shallow baking dish large enough for chicken to be fully opened in one piece. Pour marinade over the chicken ensuring it is covered with the marinade.

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• 4

  Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight, turning once during the process.

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• 5

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

  Grill: 350 ˚F

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• 6

  Remove the chicken from the marinade and place on the Traeger, skin-side down.

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• 7

  Cook for 25 to 30 minutes until the skin is well-browned, then flip. Continue to grill chicken until the internal temperature of the breast reaches 165℉ and the thigh reaches 175℉, about 5 to 15 minutes longer.

  Grill: 350 ˚F

  Probe: 165 ˚F

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• 8

  Let rest 10 minutes before carving. Enjoy!

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