ROASTED ROSEMARY ORANGE CHICKEN
ACCOMPLISHED food writer, cookbook author and cooking instructor Amanda Haas, right, has made her mark with bestselling books like The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy, and The Vibrant Life: Eat Well, Be Well.
She launched her One Family One Meal website to help simplify family cooking and is now also a Traeger Grills Pro Team Member and has created lots of recipes for people to try, including the roast special here. Amanda’s recipe is for a Traeger Grill, but you could also cook it on a traditional barbecue.
INGREDIENTS: (SERVES 4)
1.5kg chicken, backbone removed; 60ml olive oil; 2 oranges; 1 teaspoon Dijon
METHOD:
1. Rinse the chicken and pat dry with paper towels.
2. For the marinade: in a medium bowl, combine the olive oil, juice from the oranges (about 60ml of freshly squeezed juice), the orange zest, Dijon mustard, rosemary and salt. Whisk to combine.
3. Place the chicken in a shallow baking dish large enough to be fully flattened out in one piece.
4. Pour the marinade over the chicken, ensuring it is covered with the marinade.
Cover with cling film and refrigerate for a minimum of two hours or overnight, turning once during the process.
5. When ready to cook: If you are using a grill, set temperature to 175°C and preheat, lid closed, for 15 minutes or for a barbecue, make sure the charcoal is glowing hot
6. 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.
7. Continue to grill chicken until the internal temperature of the breast reaches 75°C and the thigh reaches 80°C, about five to 15 minutes longer.
8. On a barbecue, use a knife to pierce the chicken to make sure it is thoroughly cooked and the juices run clear.
9. Let rest 10 minutes before carving.
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