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In a small bowl, combine butter, scallions, garlic, minced fresh herbs, 1-1/2 teaspoon of the rub, and lemon juice. Blend well with a wooden spoon.
Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels.
Sprinkle a generous amount of Chicken Rub into the cavity of the chicken.
Gently loosen the skin around the chicken breast and slide in a few tablespoons of the herb butter and cover evenly.
Smear outside of chicken with the remaining herb butter.
Tuck the chicken wings behind the back. Tie the legs together with butcher’s string.
Sprinkle the outside of the chicken with more Chicken Rub and insert sprigs of fresh herbs into the cavity of the chicken if desired.
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 and preheat, lid closed, for 10 to 15 minutes.
Oil the grill grate with vegetable oil. Place the chicken on the grill grate, breast-side up, and close the lid.
After chicken has cooked for 1 hour, lift the lid. If chicken is browning too quickly, cover the breast and legs with aluminum foil.
Close the lid and continue to roast the chicken until an instant-read meat thermometer inserted into the thickest part registers a temperature of 165 degrees F (about 15 to 20 minutes more).
Remove chicken from grill and let rest for 5 minutes. Serve. Enjoy!