Lemon Rosemary Roast Chicken

Steps

• 1

  Rinse the chicken under cold running water and pat dry with paper towels. Pull off any excess fat near the main cavity.

  Ingredients

  • 1 Whole (3-1/2 to 4 lb) whole chicken

• 2

  Put the chicken in a large resealable plastic bag. Cut lemon in half and juice it, reserving the juiced halves. Cut the other lemon into quarters.

  Ingredients

  • 1 Whole lemons, juiced

  • 1 Whole lemons, quartered

• 3

  In a small mixing bowl, combine the olive oil, rosemary, lemon juice, garlic, and salt and pepper and whisk to emulsify.

  Ingredients

  • 1/2 Cup extra-virgin olive oil

  • 1/3 Cup fresh rosemary leaves

  • 5 Clove garlic, peeled and crushed

  • 1 Teaspoon kosher salt

  • 1 Teaspoon freshly cracked black pepper

• 4

  Pour over the chicken and refrigerate for 4 to 6 hours.

• 5

  Drain the marinade off the chicken and discard the marinade. Tuck the wings behind the back. Put the lemon halves and the fresh rosemary sprig in the cavity and tie the legs together with butcher's string.

• 6

  Season the chicken with Traeger Saskatchewan Rub. Transfer the chicken to a shallow oven-to-table baking dish or roasting pan. Arrange the lemon quarters around the chicken.

• 7

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 8

  Roast the chicken for 1 to 1-1/2 hours, or until the internal temperature of the thigh registers 165℉ on an instant-read meat thermometer and the juices run clear, not pink.

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• 9

  Let rest for 5 minutes before serving. Enjoy!