Roasted Rosemary Orange Chicken

Amanda Haas


Roasted Rosemary Orange Chicken

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

Pellets

Maple

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 grill for juicy, wood-fired perfection.

Ingredients

How many people are you serving?

4

Units of Measurement:

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

Marinade
  • 1/4 Cup olive oil

  • 2 oranges, juiced

  • 1 orange, zested

  • 2 Teaspoon Dijon mustard

  • 3 Tablespoon chopped rosemary leaves

  • 2 Teaspoon kosher salt

Steps

  • 1

    Rinse the chicken and pat dry with paper towels.
    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.
    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.
  • 4

    Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight, turning once during the process.
  • 5

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill350 ˚F
  • 6

    Remove the chicken from the marinade and place on the Traeger, skin-side down.
  • 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 Icon
    Grill350 ˚F
    Probe Icon
    Probe165 ˚F
  • 8

    Let rest 10 minutes before carving. Enjoy!

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