Every September, Greek food festivals come to our town and we can't resist the smell of roasted meats and baked goods. One of our favorite dishes is a zesty bone-in chicken dish slow roasted and infused with the classic flavors of lemon, garlic, and oregano. As much as we love this tender chicken dish from the Greek festival, we can't help but love our Traeger'ed version just a little bit more thanks to the added layer of flavor that can only come from being cooked over a wood fire. Give this dish a try at your next family gathering and transport yourself ove the ocean! Opa!
Greek Style Chicken with Garlic and Lemon
Prep Time: 20 minutes
Cook Time: 60 minutes
Recommended Pellets: Oak, Pecan, Hickory
• 2 roasting chickens (3- 1/2 to 4 pounds each), each cut into 8 pieces
• 2 lemons, cut into quarters through the stem ends
• 1/3 cup extra-virgin olive oil
• 4 cloves garlic, finely minced
• 1-1/2 tablespoons dried oregano
• Traeger Chicken Rub or Pork and Poultry Shake, or salt and coarsely ground black pepper
• 1 cup chicken broth
Arrange the chicken pieces in a single layer in a large roasting pan (if desired, use a disposable aluminum foil roasting pan).
Squeeze the juice from each piece of lemon over the chicken, catching any seeds in your fingers. Tuck the lemon rinds in with the chicken. Drizzle the olive oil over all. Sprinkle the garlic over the chicken. Dust the chicken with the dried oregano, and season it generously with one of the two suggested Traeger rubs, or salt and black pepper. Pour the chicken broth into the pan.
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 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Roast the chicken for an hour, or until the juices run clear or the internal temperature reaches 165 degrees F on an instant-read meat thermometer.
Transfer to a platter or plates and spoon some of the juices on top. Let rest 3 minutes before serving.