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January 25, 2023
Chicken is a classic weeknight dinner the entire family enjoys. This Roasted Garlic & Herb Chicken Recipe is my version of an American favorite. The chicken is slathered in a decadent compound butter that infuses every bite with notes of citrus and garlic. The best part about this chicken recipe is that it has a built-in side dish. Everything is cooked on one sheet pan in the Traeger Timberline.
Easy dinners are a life-saver on busy nights. This complete meal comes together within 2 hours. It’s a great way to use excess produce in your fridge. My Roasted Garlic & Herb Chicken has a complex flavor profile and gorgeous presentation that makes every night feel like a party. This complete meal comes together within 2 hours. It’s a great way to use excess produce in your fridge.
Whole chickens are a budget-friendly cut of meat that anyone can find at their local grocery store. Some people are intimidated by the entire bird, but they’re easy to prepare. This recipe involves a little butcher work, but if you follow my simple tutorial, you’ll be a master in no time.
This elaborate recipe uses common ingredients found in most kitchens. It’s safe to say your fridge holds most of these elements. If not, here’s what you need to add to your shopping list.
Here’s the main equipment I used to make this Roasted Garlic & Herb Chicken. You can find more of my favorite grilling accessories in the Equipment and Tools section.
You can see this recipe's detailed demonstration in my video and recipe card. For now, here’s a summary of how I pulled this Roasted Garlic & Herb Chicken together.
The chicken came off the Traeger Timberline golden, moist, and juicy. The veggies were tender without being mushy. My Roasted Garlic & Herb Chicken is a low-effort, delicious meal for a family of 3-4.
This recipe is a complete meal on its own. All that’s missing is dessert. Here are a couple of suggestions.
Leftover chicken can be stored in the fridge for up to 4 days and frozen for up to 6 months. Leftover vegetables can be refrigerated for up to 7 days or frozen for up to 6 months.
Category
Chicken
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
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
Make compound butter (ingredients above).
Heat Traeger (or any pellet grill) to 325º, we used Pecan Pellets for this recipe.
Grease / oil sheet pan.
Season and rub compound butter on chicken.
Toss vegetables in olive oil and Everyday Rub, Simple Citrus Rub & Garlic Butter Rub
Place chicken in center of pan, place vegetables around chicken.
Place on pellet grill and cook until chicken breasts are 165º internally (about 2 hours)