roasted rosemary orange chicken
1 (3-4 lb) chicken, backbone removed
1/4 Cup olive oil
2 Teaspoon Dijon mustard
3 Tablespoon rosemary, chopped
2 Teaspoon kosher salt
Rinse the chicken and pat dry with paper towels.
For the Marinade: In a medium bowl, combine the olive oil, juice from the oranges (about 1/4 cup of freshly squeezed juice), the orange zest, dijon mustard, rosemary leaves and salt. Whisk to combine.
Place the chicken in a shallow baking dish large enough to be fully opened in one piece.
Pour the marinade over the chicken ensuring it is covered with the marinade. Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight, turning once during the process.
When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.
Remove the chicken from the marinade and place on the grill, skin side down. Cook for 25-30 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 5-15 minutes longer.
Let rest 10 minutes before carving. Enjoy!