Traeger Roasted Spring Chicken
This is the perfect recipe for a juicy and delicious spring chicken roasted on the Traeger. Seasoned with lemon pepper and orange zest, it is dry brined and then roasted until just right. Save the bones and carcass to make stock for matzo ball soup, just in time for Passover!
Equipment
- Traeger grill
- bowl and spoon
- Grater/Zester
- Wire rack and cookie sheet
- Sharp knife and cutting board
Ingredients
- 1 Signature Farms whole fryer chicken about 5 pounds
- 1 bottle Signature Select Lemon Pepper Seasoning
- 4 tbsp Kosher Salt
- Zest of one orange
- 2 lemons
Instructions
- Unwrap chicken and place on a cutting board.
- Pat dry with a paper towel.
- In a bowl, combine the Signature Select Lemon Pepper seasoning with the kosher salt.
- Add the orange zest and stir to combine.
- Generously season the chicken all over and inside the cavity with the seasoning mixture, patting to coat.
- Place the chicken, breast side down, on a wire rack over a cookie sheet or tray.
- Place the tray in the fridge, unwrapped, for at least 1 hour or up to overnight.
- About 90 minutes before serving, preheat the Traeger grill to 325*.
- Remove the chicken from the fridge.
- Add halved lemons to the center cavity of the chicken.
- Insert a wireless thermometer probe in the thickest part of the chicken breast.
- Place the chicken, breast side up, on the grill grates and close the lid.
- Allow the chicken to cook for about 45 minutes until the internal temperature reaches 160*.
- Remove the chicken from the grill and tent loosely with foil while the carry-over cook reaches 165*.
- Using a sharp knife and cutting board, slice the meat away from the bones and break down the chicken as you desire.
- Save the bones and carcass for matzo ball soup!
- Serve your Traeger grilled spring chicken with seasonal vegetables and enjoy.