Lemon Rosemary Roasted Chicken

Cook Time

90 MIns

Cooking Method






Prep Time

15 MIns




1/2 tsp Black Pepper, ground

8 tbsp Butter, Softened

2 Carrots, peeled & sliced lengthwise

1 1/2 cups Chicken Stock

To Taste, Citrus Spice Rub

1 tsp Granulated Garlic

2 tsp Kosher Salt

2 tsp Lemon Zest

1 Lemon, eighths

2 Rosemary sprigs

1 tsp Rosemary, dried

1/2 tsp Thyme, Dried

1 Whole Chicken

1 Yellow Onion, eighths

1 Yellow Onion, Sliced

Cooking Instructions

Perfectly tender and juicy whole roasted chicken that’s elevated enough for Sunday dinner but easy enough for a weeknight. The chicken is coated in a succulent compound butter flavored with fresh lemon and rosemary and stuffed with aromatics for extra flavor. The bird is roasted until the skin is crisp and golden and the meat is tender and moist.

Wood Pellet Recommendation

In order to bring out the sweeter notes in this recipe, we recommend using our Pennsylvania Cherry Hardwood Pellets.

This recipe uses Louisiana Grills Citrus Spice Rub.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 425° F. If using a gas or charcoal grill, set it up for medium-high heat.
  2. Make the compound butter: in a bowl, combine the softened butter, lemon zest, granulated garlic, dried rosemary, and dried thyme. Set aside.
  3. Pat the chicken dry with paper towels. Loosen the skin in between the breast and thighs, then tuck in the herbed butter underneath the skin. Season the chicken generously with Citrus Spice Rub, salt and pepper, including inside the cavity. Stuff the cavity with lemon eighths, onion eighths, and rosemary sprigs. Secure the chicken legs with kitchen twine, then tuck in wings under the chicken.
  4. Place the sliced onion and carrots in a cast-iron skillet, then set the prepared chicken on top, pour the stock around the chicken, then transfer to the grill.
  5. Roast the chicken for 1 ¼ to 1 ½ hours, until an internal temperature reaches 165° F.
  6. Remove the roasted chicken from the grill, and allow to rest for 15 minutes prior to serving.

Special Tools

  • Butcher’s Twine
  • Cast Iron Skillet
  • Paper Towel
  • Small Bowl (2x)


Rotate the pan every 20 minutes for even browning, roasting approximately 20 to 25 minutes per pound.

Diet Info

  • Low Carb