Zesty Orange & Herb Whole Roasted Chicken

Ingredients

• 1 whole chicken (3.5-4 lbs)
• 2 navel oranges, 1 thinly sliced, 1 juiced
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 4 cloves garlic, smashed
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp onion powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. 1

   Pat the chicken thoroughly dry with paper towels. Loosely stuff the cavity with half the orange slices, rosemary, thyme, and 2 smashed garlic cloves.

2. 2

   In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, smoked paprika, onion powder, salt, and pepper.

3. 3

   Place the chicken in a large dish. Loosen the skin over the breast and thighs, then rub half of the marinade directly onto the meat under the skin. Apply the remaining marinade all over the exterior of the chicken.

4. 4

   Arrange the remaining orange slices and garlic cloves around and under the chicken. Grill over indirect medium heat (about 375-400°F) for 1 hour, or until the internal temperature reaches 165°F in the thickest part of the thigh, basting occasionally with pan juices.

5. 5

   For crispy skin, finish over direct medium-high heat for 5-10 minutes, carefully turning to brown evenly, or until the skin is beautifully golden brown.

6. 6

   Remove from the grill, tent with foil, and let rest for 10-15 minutes before carving to allow juices to redistribute.