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Whole Roasted Chicken

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Apple

Brined, rubbed, and buttered, our roasted chicken makes for a juicy, flavorful feast.

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  • 1 Whole fresh young chicken

  • 1 (9 oz) container of Traeger Chicken Rub

  • water

  • 1 1/2 Tablespoon Kosher salt

  • 1 Tablespoon chopped fresh sage

  • 1 Tablespoon chopped fresh thyme

  • 1/2 Cup (1 stick) unsalted butter, softened

  • 1 1/2 Tablespoon coarsely ground black pepper

  • 1

    Pat the chicken dry with paper towels.
    • 1 Whole fresh young chicken

  • 2

    In a container large enough to fit the chicken, mix together the Traeger Chicken Rub and enough water to submerge the chicken to create a brine. Place the chicken in the brine and refrigerate for 4-12 hours.
    • 1 (9 oz) container of Traeger Chicken Rub

    • As Needed water

  • 3

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 4

    Remove the chicken from the brine; do not rinse.
  • 5

    In a small bowl, mix together the butter, thyme, sage, salt, and pepper.
    • 1 1/2 Tablespoon Kosher salt

    • 1 Tablespoon chopped fresh sage

    • 1 Tablespoon chopped fresh thyme

    • 1/2 Cup (1 stick) unsalted butter, softened

    • 1 1/2 Tablespoon coarsely ground black pepper

  • 6

    Spread the butter mixture all over the outside of the chicken. Stuff any remaining butter inside the cavity.
  • 7

    Insert the probe between the chicken thigh and leg. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature reaches 165°F, about 1 hour. The internal temperature of the breast should also reach 165°F.

    375 ˚F

    165 ˚F

  • 8

    Remove the chicken from the grill and let rest for 15-20 minutes before carving. Enjoy!

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