Chicken on the Traeger is almost guaranteed to be fall-apart juicy and tender with that perfect cracklin' skin but sometimes they always don't have as much flavor as you'd like. We have a solution that starts with crafting your own seasoned butter loaded with fresh herbs and a bit of lemony tang.
Our next step is the fool-proof part. Smear that butter all over the chicken - and by "all over" we mean aaaaaall over. By rubbing the scrumptious herb butter not only top of the chicken (to get that crispy, golden skin) but also under the skin, you end up with a bird that is off-the-charts loaded with flavor and ridiculously moist. And when we pair it with equally golden and crispy garlicky potatoes, you just might write this on your "last meal" list.
PREP TIME: 15 minutes
COOK TIME: 1 hour 15 minutes
RECOMMENDED PELLETS: Any
SERVES: 4 to 6
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, plus more for seasoning chicken
A few drops of fresh lemon juice
1 4- to 4-1/2 pound chicken
For the potatoes:
3 lbs. small red potatoes, washed and quartered
3 to 4 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
4 garlic cloves, minced
2 tablespoons parsley, minced
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 a generous amount of the Chicken Rub into the cavity of the chicken.
Gently loosen the skin around the chicken breast so that you can slide in a few tablespoons of the herb butter.
Massage the butter around so that it's close evenly distributed over the entire breast. Feel free to add more herb butter if you think it needs more. (You'll probably end up using about half of the butter under the skin and about half on top.)
Smear the outside of the 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 of the Chicken Rub.
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.
Slip a few sprigs of fresh herbs (see list of options above) into the cavity as well. (You could also slip in a quartered lemon.) Place the chicken on the grill grate, breast-side up, and close the lid.
While the chicken is cooking, prep the potatoes. Toss the quartered red potatoes with the olive oil, minced garlic, kosher salt and pepper.
Spread the potatoes out on a baking sheet and put on the Traeger after the chicken has been cooking for about 45 minutes.
Cook the potatoes until they are brown and crispy, flipping them over a couple of times during cooking.
After the chicken has cooked for 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.
The potatoes and the chicken should be done about the same time, but don't hesitate to remove either if they've finished cooking before the other.
Remove the chicken to a platter and allow to rest for 3 minutes. Untie the legs and carve. Toss the potatoes with the chopped parsley and serve up those beautiful golden offerings.
Smoke Roasted Herb Butter Chicken Recipe.docx (13.34 kb)