We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Grilled Greek Chicken with Garlic & Lemon

20

1

Hickory

Get your Greek on with this citrus-infused chicken--it’s tangy & highly addictive.

4

Activating this element will cause content on the page to be updated.

:

main

  • 2 Whole Roasting Chicken, 3.5-4lbs, each cut into 8 pieces

  • 2 Whole lemons, quartered

  • Cup extra-virgin olive oil

  • 4 Clove garlic, minced

  • 1 1/2 Tablespoon Oregano, fresh

  • 1 As Needed Traeger Chicken Rub

  • 1 Cup Broth, chicken

  • 1

    Arrange the chicken pieces in a single layer in a large roasting pan. Squeeze the juice from each piece of lemon over the chicken, catching any seeds in your fingers. Tuck the lemon rinds in with the chicken. Drizzle the olive oil over all.

    • 2 Whole Roasting Chicken, 3.5-4lbs, each cut into 8 pieces

    • 2 Whole lemons, quartered

    • Cup extra-virgin olive oil

  • 2

    Sprinkle the garlic over the chicken. Dust the chicken with the fresh oregano, and season it generously with the Traeger Chicken rub, or salt and black pepper. Pour the chicken broth into the pan.

    • 4 Clove garlic, minced

    • 1 1/2 Tablespoon Oregano, fresh

    • 1 As Needed Traeger Chicken Rub

    • 1 Cup Broth, chicken

  • 3

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  • 4

    Roast the chicken for an hour, or until the juices run clear or the internal temperature reaches 165℉ on an instant-read meat thermometer.

    : 350 ˚F

    : 165 ˚F

  • 5

    Transfer to a platter or plates and spoon some of the juices on top. Let rest 3 minutes before serving. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.