Easy Rosemary Roasted Chicken

This is a fabulous recipe from Weber's Time to Grill!  It's so hot in Texas right now, we could probably cook the chicken directly on the patio!!!  Instead of using a whole chicken, I used 3 chicken breasts halves with ribs.  This is a great recipe to have if you have a rosemary plant in the garden.  The chicken turns out SO moist & juicy.  Even though I don't usually eat the skin, I tried a bite & it was so crisp & flavorful.   I hope you try it!

2 T. olive oil

1 T. Dijon mustard

1 T. Worcestershire sauce
1 T. cider vinegar
1 T. finely chopped fresh rosemary leaves
1/2 t. kosher salt
1/4 t. ground black pepper
1 whole chicken, about 4 lbs., giblets & any excess fat removed

In a small bowl whisk the marinade ingredients.

Cut the chicken into six pieces: two breast halves, two whole legs & two wings (remove the wing tips.)  Brush each chicken piece on both sides with the marinade.  If you have time, marinate the chicken in the refrigerator for as long as 4 hours.  If not, you can roast the chicken right away.  (I did marinate mine all afternoon.)

Preheat the grill for direct & indirect cooking over medium heat (350-450 degrees).

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 & wing pieces will take 30-40 minutes & the whole legs will take 40-50 minutes.  During the last minutes of grilling time, move the chicken over direct medium heat & cook until well browned all over, turning once or twice.  Remove from the grill & let rest for 3-5 minutes. 

I am sharing this recipe with  On the Menu Monday at Stonegable & Foodie Friday.