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.
- Whole chicken. I used a spatchcocked chicken for this cook. Don’t try to find it at your grocers; this is a home chef’s cut that lays the bird flat. Spatchcocking chickens is easy to do and helps the meat cook evenly.
- Vegetables. A variety of vegetables adds color and depth to this meal. I used onions, carrots, and fingerling potatoes. These veggies roast on the Traeger Timberline within the same timeframe as the chicken, keeping things simple.
- Lemons. You won’t believe how amazing this meal smells! If you’ve never added citrus to your chicken, you’re in for a treat. The chicken absorbs just the right amount of lemon, giving it a unique twist.
- Heath Riles BBQ Everyday Rub. This brilliant alternative to salt and pepper will be your new favorite AP rub. I use it for french fries, vegetables, chicken, beef, pork, and just about everything else.
- Heath Riles BBQ Simple Citrus Rub. If you love adding a hint of citrus to your recipes, you’ll adore my Simple Citrus Rub. With multiple notes of lemon, your chicken, fish, and ribs will gain a full-bodied flavor.
- Heath Riles BBQ Garlic Butter Rub. This ingredient is one of my most popular rubs. Try it once, and you’ll see why! It has multiple types of garlic, salt, pepper, and a kick of heat on the back end.
- Compound butter. Roasted chicken rubbed with butter is nothing new, but my compound butter takes it up a notch. Don’t let the fancy name fool you; compound butter is simply butter mixed with herbs and a sprinkle of Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Simple Citrus Rub.
The Smoker Setup
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.
- Pellet grill/smoker. I roasted this delicious chicken on the Traeger Timberline. I love this roomy setup because it has plenty of space for meal prep. The Traeger is durable, holds its heat, and has a container that keeps your pellets dry.
- Pellets. I used Traeger Pecan BBQ Wood Pellets to give this chicken a hint of nuttiness. Pecan pellets complement the natural flavors of poultry, giving it just the right amount of smoky goodness.
The Process for Making Roasted Garlic & Herb Chicken
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.
- Make the compound butter. To start this recipe off right, I made my famous compound butter. I combined softened salted butter, minced garlic poultry seasoning, lemon juice, Heath Riles BBQ Simple Citrus Rub, and Heath Riles BBQ Garlic Butter Rub until smooth.
- Fire up the Traeger. I stoked the Traeger Timberline with Traeger Pecan BBQ Wood Pellets and fired it up to 325℉.
- Spatchcock the chicken. I laid my whole chicken, breast-side down, on a baking sheet double-lined with heavy-duty aluminum foil. Using my poultry shears, I cut out the backbone. I also trimmed any excess fat and removed any giblets and debris. To finish this process, I cut the breastbone in half so the chicken laid flat.
- Season the bird. I took out a separate sheet pan and greased it with olive oil. Then, I transferred my chicken to the prepared pan and seasoned it with Heath Riles BBQ Everyday Rub, Heath Riles BBQ Simple Citrus Rub, and Heath Riles BBQ Garlic Butter Rub. To finish the bird, I rubbed it down with compound butter. I flipped the bird, spread compound butter first this time, then repeated the seasoning process.
- Prep the veggies. I placed the veggies on a sheet pan and drizzled them with olive oil. Then, I added a thin layer of Heath Riles BBQ Everyday Rub, Heath Riles BBQ Simple Citrus Rub, and Heath Riles BBQ Garlic Butter Rub. I tossed the veggies in this mixture, then arranged them around the chicken. I finished the arrangement with a few pieces of lemon.
- Cook the chicken. I placed the chicken and veggies on the Traeger Timberline and let it cook until it reached 165℉ internally. This took my 5-6 pound bird about 2 hours. I let the chicken cool and squeezed fresh lemon juice over the top. The only thing left to do was dig in!
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.
Serving Suggestions for Roasted Garlic & Herb Chicken
This recipe is a complete meal on its own. All that’s missing is dessert. Here are a couple of suggestions.
- Smoked Pecan Pie. This pecan pie is one of my favorite holiday recipes, but you can enjoy it anytime. It’s a unique dessert that makes the entire family smile..especially when paired with ice cream.
- Apple Dump Cake. I love easy desserts, and this one takes the cake (pun intended!). It’s juicy, moist, and flavorful. Plus, it comes together on the Traeger Timberline 1300.
Storing Roasted Garlic & Herb Chicken
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.
Equipment and Tools
Traeger Timberline, Traeger Pecan BBQ Wood Pellets, 2-3 aluminum sheet pans, olive oil dispenser, poultry shears, Thermoworks Hi-Temp Silicone Brush, small mixing bowl, heavy-duty aluminum foil, ThermoWorks Thermapen ONE, Nechtik Disposable BBQ Gloves.