Easy Rosemary Roasted Chicken
1 whole chicken, about 4 lbs., giblets and any excess fat removed.
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp Worchestershire sauce
1 tbsp cider vinegar
1 tbsp finely chopped fresh rosemary leaves
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
In a small bowl whisk the marinade ingredients
Cut the chicken into six pieces: two breast halves, two whole legs (thigh and drumstick), and two wings (remove and discard wing tips)
Brush each chicken piece on both sides with the marinade.
If you have the time, marinate the chicken in the refrigerator for as long as 4 hours. If not, you can roast the chicken right away.
Prepare the grill for direct and indirect cooking over medium heat (350F - 450F)
Brush the cooking grates clean.
Grill the chicken pieces , skin side down, over indirect medium heat with the lid closed as much as possible, until fully cooked, turning once or twice. The breasts and wing pieces will take 30 - 40 minutes and the whole legs with take 40 - 50 minutes.
During the last 5 minutes of grilling time, move the chicken over direct medium heat and cook until well browned all over, turning once or twice.
Remove from grill and let rest for 3 - 5 minutes.
Pairs Well With
Weber's Time To Grill by Jamie Purviance