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Whole Roasted Chicken

Whole Roasted Chicken

By Traeger Kitchen

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

Prep Time

10 Minutes

Cook Time

1 Hours

Pellets

Apple

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
1 Whole fresh young chicken
1 (9 oz) container of Traeger Chicken Rub
As Needed 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
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 Whole fresh young chicken
1 (9 oz) container of Traeger Chicken Rub
As Needed 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

Steps

  • 1

    Pat the chicken dry with paper towels.

    Ingredients
    • 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.

    Ingredients
    • 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 / 191 ˚C

  • 4

    Remove the chicken from the brine; do not rinse.

  • 5

    In a small bowl, mix together the butter, thyme, sage, salt, and pepper.

    Ingredients
    • 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 / 191 ˚C

    165 ˚F / 74 ˚C

  • 8

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

Cooking Notes

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