Roasted Garlic & Herb Chicken on the Pellet Grill

 

INGREDIENTS:

• 5-6 lb whole chicken (spatchcocked)
• 1 red onion (cut into quarters)
• 1 package multi-colored carrots (halved or quartered depending on thickness)
• 1 small package of fingerling potatoes (or regular sliced potatoes)
• 2 lemons (1 sliced & 1 halved)
• Heath Riles BBQ Everyday Rub
• Heath Riles BBQ Simple Citrus Rub
• Heath Riles BBQ Garlic Butter Rub

Ingredients for Compound Butter:

• 2 sticks salted butter, softened
• 2 tbsp minced garlic - poultry herb blend (fresh herbs - rosemary, sage & thyme, de-stemmed & chopped
• Juice of 1/2 of a lemon
• 1 tbsp Heath Riles BBQ Garlic Butter Rub
• 1 tbsp Heath Riles BBQ Simple Citrus Rub

DIRECTIONS:

1. Make compound butter (ingredients above).
2. Heat Traeger (or any pellet grill) to 325º, we used Pecan Pellets for this recipe.
3. Grease / oil sheet pan.
4. Season and rub compound butter on chicken. 
5. Toss vegetables in olive oil and Everyday Rub, Simple Citrus Rub & Garlic Butter Rub
6. Place chicken in center of pan, place vegetables around chicken.
7. Place on pellet grill and cook until chicken breasts are 165º internally (about 2 hours)
8. ENJOY!
   
   

 

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