Whole Roasted Chicken
Prep time 10 mins
Cook time 60 mins|
Brined, rubbed, and buttered, our roasted chicken makes for a juicy, flavorful feast.
1 bottle Traeger Chicken Rub
1/2 tbsp kosher salt
1 tbsp chopped sage
1 tbsp chopped thyme
1/2 cup softened butter
1 whole fresh young chicken
1/2 tbsp coarse black pepper
Remove whole chicken from packaging and wipe dry with a paper towel.
Mix water and chicken rub to create a brine. Place the chicken and brine in a container that's large enough to submerge the entire chicken. Set in fridge for 4-12 hours.
When ready to cook, start the Traeger on the Smoke setting with lid open until fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Take chicken out of brine, do not rinse.
Mix together thyme, sage, salt, pepper and butter. Smear the outside of the chicken with the butter mixture. Put any of the remaining butter in the cavity of the chicken.
Place chicken directly on the grill grate. Cook chicken until it reaches an internal temperature of 165 degrees F (about 60 mins) with an instant read thermometer between the leg and thigh joint. Also check the internal temperature of the breast to ensure it registers at 165 degrees F.
Once chicken is done, let it rest for 15-20 minutes. Enjoy!