OJ Marinated Rosemary Roast Chicken with Crunchy Fennel Slaw (Edit recipe)

Prepare ahead and enjoy this easy, healthy and delicious OJ Marinated Rosemary Roast Chicken with Crunchy Fennel Slaw any night of the week.

4 hours and 20 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	977
Fat:	72 g
Carbohydrates:	28 g
Protein:	55 g
Cholesterol:	232 g
Sodium:	879 mg
Fiber:	2 g
Sugars:	22 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

For the Crunchy Fennel Slaw

1 Fennel, large bulb tops trimmed and discarded, thinly sliced
2 sprigs Celery, 2 stalks, thinly sliced on an angle
1 Red Onion, medium, thinly sliced
1 Carrots, julienned
2 Tbsp fresh Dill, finely chopped
.333 cup Avocado Oil Mayonnaise
.25 cup Rice Vinegar
1.5 Tbsp Whole Grain Mustard
1.5 Tbsp Dijon Mustard
1 Tbsp Honey, optional (omit for Whole30)
.5 tsp Kosher Salt
.25 tsp Black Pepper, freshly-cracked

For the OJ Marinated Rosemary Roast Chicken

1 cup Orange Juice, Florida
.25 cup Extra Virgin Olive Oil
3 cloves Garlic, finely chopped
2 sprigs fresh Rosemary, finely chopped, plus 4 sprigs left whole for basting the chicken
2 Tbsp Honey, optional (omit for Whole30)
1 Tbsp Dijon Mustard
1 tsp ground Coriander
.5 tsp Red Pepper Flakes, more or less as desired
1 tsp Kosher Salt
.25 tsp Black Pepper, freshly-cracked
2.5 - 3 lb Whole Chicken

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Crunchy Fennel Slaw:

In a bowl, combine all of the ingredients and toss well to incorporate. Let the slaw sit for 5 minutes before tasting and adjusting with salt, pepper or vinegar as desired. Cover and refrigerate until ready to serve. Can be made up to 6 hours in advance.

For the OJ Marinated Rosemary Roast Chicken:

In a bowl, combine the orange juice, olive oil, garlic, rosemary, honey, mustard, coriander, chili flakes, salt and pepper and stir to incorporate. Pat the chicken dry with paper towel and place it in a bowl or zip-top bag. Pour ¾ of the marinade overtop, reserving 1/4 for basting, toss the chicken to coat, cover and refrigerate 4 hours to overnight.
Preheat your grill or oven to 450F. Using butcher’s twine, tie the rosemary sprigs to the bottom of a wooden spoon to create a basting brush.
If using a grill, place the chicken skin side-up over indirect heat. Cook, basting with the reserved marinade every 15 to 20 minutes, until the thickest part of the breast registers between 150F and 155F, around 45 minutes. If using an oven, place the chicken on a roasting tray lined with a wire rack and cook, basting with the reserved marinade every 15 to 20 minutes, until the thickest part of the breast registers 155F, around 45 minutes.
If using a grill, carefully flip the chicken over and cook the skin side until it is lightly charred and the thickest part of the breast registers 160F, 5 to 10 more minutes. If using an oven, switch the setting to broil and cook until the skin is lightly charred and the thickest part of the breast registers 160F, 5 to 10 more minutes.
Transfer the chicken to a cutting board, baste once more with the reserved marinade and let it rest at least 10 minutes before carving. Serve the chicken with the Crunchy Fennel Slaw.