By Traeger Kitchen
Cook up this whole-roasted chicken for your next family Sunday dinner, or make your weekly meal prep simple and flavorful by portioning it out into containers.
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|8 Tablespoon||unsalted butter, room temperature|
|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|
|1||(4 to 4-1/2 lb) chicken|
|To Taste||Traeger Chicken Rub|
In a small bowl, combine butter, scallions, garlic, minced fresh herbs, Traeger Chicken Rub and lemon juice. Blend well with a wooden spoon.
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
Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels.
1 (4 to 4-1/2 lb) chicken
Sprinkle a generous amount of Traeger Chicken Rub into the cavity of the chicken
To Taste Traeger Chicken Rub
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.
Tuck the chicken wings behind the back. Tie the legs together with butcher’s twine.
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.
When ready to cook, set Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
When grill is hot, place chicken directly on the grill grate, breast side up. Cook for 1 to 1-1/4 hours or until the internal temperature registers 165℉. 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
Remove from the grill and let rest 15 minutes at room temperature before carving. Serve. Enjoy!
Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.
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