Oj Marinated Rosemary Roast Chicken with Crunchy Fennel Slaw

cookprimalgourmet.com

Aksana

subheading: 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

⅓ 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)

½ teaspoon kosher salt

¼ teaspoon freshly-cracked black pepper

subheading: 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

½ 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

Directions at cookprimalgourmet.com

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