Go Back
–+ servings
OJ Marinated Rosemary Roast Chicken with Crunchy Fennel Slaw Paleo Primal Gourmet
Print Recipe
5 from 3 votes

OJ Marinated Rosemary Roast Chicken with Crunchy Fennel Slaw

Prepare ahead and enjoy this easy, healthy and delicious OJ Marinated Rosemary Roast Chicken with Crunchy Fennel Slaw any night of the week.
Prep Time20 minutes
Cook Time1 hour
Marinating Time4 hours
Total Time5 hours 20 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Cajun Roast Chicken, Crunchy Fennel Slaw, OJ Marinated Rosemary Roast Chicken
Servings: 4 people

Ingredients

For the Crunchy Fennel Slaw:

  • 1 large fennel bulb tops trimmed and discarded, thinly sliced
  • 2 stalks celery thinly sliced on an angle
  • 1 medium red onion thinly sliced
  • 1 carrot julienned
  • 2 tablespoons finely chopped fresh dill
  • 1/3 cup avocado oil mayonnaise
  • ¼ cup rice vinegar
  • 1.5 tablespoons whole grain mustard
  • 1.5 tablespoons Dijon mustard
  • 1 tablespoon honey optional (omit for Whole30)
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper

For the OJ Marinated Rosemary Roast Chicken:

  • 1 cup Florida Orange Juice
  • ¼ 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 tablespoons honey optional (omit for Whole30)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground coriander
  • 1/2 teaspoon crushed red chili flakes more or less as desired
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper
  • 2.5 to 3- pound whole chicken

Instructions

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.

Video