Smoke-Roasted Chicken w/ Herbed Butter
- 8 tablespoons butter, at room temperature
- 1 scallion, white and green parts finely minced
- 1 clove garlic, finely minced
- 2 tablespoons minced fresh herbs, such as thyme, rosemary, oregano, basil, sage, or parsley, plus extra sprigs for roasting
- 2-1/2 teaspoons Traeger Chicken Rub, or your favorite all-purpose rub
- A few drops of fresh lemon juice
- 1 4- to 4-1/2 pound chicken
In a small bowl, combine the butter, scallion, garlic, minced fresh herbs, 1-1/2 teaspoon of the rub, and the lemon juice and 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 the remaining 1 teaspoon of the rub in the cavity of the chicken. Slip a few sprigs of fresh herbs (see list of options above) into the cavity as well. Smear the outside of the chicken with the butter-herb mixture. Tuck the chicken wings behind the back. Tie the legs together with butcher’s string.
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 1 hour, lift the lid. If the 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 of a thigh registers a temperature of 165 degrees F, 15 to 20 minutes more. Remove the chicken to a platter and allow to rest for 3 minutes. Untie the legs and carve.
Any leftover herbed butter is terrific on grilled corn. Husk the corn, remove any silk, and grill for 15 to 20 minutes, turning frequently, at 450 degrees F. When done, the corn should be tender and some of the kernels will have taken on a golden-brown hue.