Steps

• Step 1

  In a small bowl, combine butter, scallions, garlic, minced fresh herbs, Traeger Chicken Rub and lemon juice. Blend well with a wooden spoon.

  Ingredients

  • 8 Tablespoon unsalted butter, room temperature

  • 1  scallion, minced

  • 1 Clove garlic, minced

  • 2 Tablespoon minced fresh herbs such as thyme, rosemary, sage or parsley

  • 1 1/2  Traeger Chicken Rub

  • 1/2 Tablespoon Fresh lemon juice

• Step 2

  Sprinkle a generous amount of Traeger Chicken Rub into the cavity of the chicken.

  Ingredients

  • To Taste Traeger Chicken Rub

  • 1  whole chicken (about 4 lb; 2 kg), giblets removed and patted dry

• Step 3

  Gently loosen the skin around the chicken breast and slide in a few tablespoons of the herb butter and cover evenly. Smear the outside of the chicken with the remaining herb butter.

• Step 4

  Tuck the chicken wings behind the back. Tie the legs together with butcher’s twine.

• Step 5

  Sprinkle the outside of the chicken with more Traeger Chicken Rub and insert sprigs of fresh herbs into the cavity of the chicken if desired.

• Step 6

  Preheat the Traeger with the lid closed to 400°F; this will take about 15 minutes. Insert a leave-in meat thermometer into the thickest part of the breast avoiding bone.

  400 ˚F / 204 ˚C

• Step 7

  Place the chicken directly on the grill grate, breast side up. Cook until the internal temperature registers 165°F, about 1 hour and 15 minutes. (The time will vary depending on the size of the chicken, the weather, and your grill.) If the chicken is browning too quickly, loosely cover the breast and legs with foil and continue to cook.

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

• Step 8

  Transfer the chicken to a cutting board and let it rest 15 minutes at room temperature before carving. Enjoy!