Roasted Chicken With Orange Gremolata
1 3-1/2 to 4 pound roasting chicken
1 orange, halved and juiced, seeds removed; save rinds
Salt and freshly ground black pepper
Quartered Bermuda or other sweet onion
2 tablespoon(s) fresh herbs such as rosemary, parsley, or thyme, leaves finely chopped, plus whole sprigs for stuffing the chicken
1-1/2 cup(s) chicken stock
Orange Gremolata Sauce for serving (recipe below)
You’ll also need: Butcher’s string
Rinse the chicken inside and out under cold running water and pat dry with paper towels. Rub the outside of the chicken with the orange juice, then season well with salt and pepper and the chopped herbs. Place the orange rinds, onion, and whole sprigs of herbs in the cavity of the chicken. Tie the legs together. Put the chicken in a roasting pan. Pour the stock into the pan.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425 degrees F and preheat, lid closed, for 10 to 15 minutes.
Roast the chicken for 30 minutes. Reduce the heat to 350 degrees F and continue to roast, basting occasionally with the pan juices, for another hour or so, or until the internal temperature of the thigh is 165 degrees F and the juices run clear. Let rest for 5 minutes, then carve and serve with the Orange Gremolata Sauce.
Gremolata Sauce: 3 tablespoons butter; 1 tablespoon Dijon-style mustard; 2 tablespoons honey mustard; 1 orange, zested and juiced, seeds removed; 1 tablespoon orange marmalade; 1 tablespoon chopped parsley; 1 tablespoon orange-flavored liqueur, such as triple sec or Grand Marnier
Melt the butter in a small saucepan over low heat. Whisk in the remaining ingredients except for the liqueur. Cook until the jam has melted, about 5 minutes. Remove from heat and add liqueur. Serve warm.
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