LEMON & ROSEMARY ROAST CHICKEN
We love dishes that are fancy enough for company, but easy enough for a weeknight dinner: Lemon and Rosemary Roast Chicken certainly qualifies. For a side dish, cut B-size potatoes in half, then coat with olive oil, season to taste, and roast alongside the chicken (35 to 45 minutes). Or pair the chicken with rice and a green vegetable.
- 1 3-1/2 to 4 pound roaster chicken
- 1/2 cup good quality extra-virgin olive oil
- 1/3 cup fresh rosemary leaves
- 2 lemons
- 5 cloves garlic, peeled and smashed
- 1 teaspoon coarse (kosher) salt
- 1 teaspoon freshly cracked black pepper
- Traeger Saskatchewan Rub, or more salt and freshly ground black pepper
- Cooked rice, for serving
Rinse the chicken under cold running water and pat dry with paper towels. Pull off any excess fat near the main cavity. 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.
In a small mixing bowl, combine the olive oil, rosemary, lemon juice, garlic, and salt and pepper and whisk to emulsify. Pour over the chicken and refrigerate for 4 to 6 hours.
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. 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.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (High if you own a 3-position controller) and preheat, lid closed, for 10 to 15 minutes.
Roast the chicken for 1 to 1-1/2 hours, or until the internal temperature of the thigh registers 165 degrees on an instant-read meat thermometer and the juices run clear, not pink. Let rest for 5 minutes before serving.