Smoked Lemon Rosemary Chicken is the most succulent whole smoked chicken you will ever taste. While it does take some time on the smoker, the end result is well worth the wait. The lemon is just the right amount as to not be overpowering, and the rosemary is a perfect complement to the smoky flavor imparted by the Traeger grill.

I'd say it's time to get outside and fire up the smoker or grill again, but it's almost always grill weather here in south Florida. And, thanks to my dad changing the thermostat on my Traeger grill when he recently came to visit, I'll be firing it up a lot more often. You know that means more barbecue recipes coming your way this summer.
This recipe was actually inspired by Trader Joe's Spatchcocked Lemon Rosemary Chicken. If you have a Trader Joe's nearby, I'd highly recommend trying it.
FAQs:
My personal opinion is an adamant yes. I have prepared Smoked Lemon Rosemary Chicken both with and without brining, and the brining definitely yields a much juicier chicken. When you brine a piece of meat, the meat absorbs some of the liquid from the brine. This helps to ensure that not too much moisture is lost in the cooking process. Also, brining helps to dissolve some of the muscle fibers which gives you a more tender piece of meat.
This will depend on the temperature of the smoker. A whole chicken is generally smoked between 225ºF-250ºF. A 4-pound chicken will take about 3-3 ½ hours. You want to ensure that your chicken reaches an internal temperature of 165ºF.
When the chicken's internal temperature is at about 155ºF, turn the grill to 400ºF, and continue cooking for about 20 minutes. The high heat will crisp the skin. Alternatively, you can finish the chicken under the broiler in your oven.
How to Prepare Whole Smoked Chicken:
- Preheat your smoker to 250ºF. Make sure to thoroughly rinse the brined chicken, then pat dry and place on a cutting board or large platter.
- Whisk together the lemon juice and zest, white wine vinegar, avocado oil, dried rosemary and parsley, garlic powder and smoked paprika. Use a pastry brush or your hands to thoroughly coat the chicken inside and out.
- Next, stuff the chicken with lemon and onion quarters. Tie the legs together to hold the onion and lemon in place. Place the chicken in a cast iron skillet, and place in the preheated smoker. Let the bird smoke at 250ºF for about three hours.
- Once the internal temperature reaches 155ºF, turn the smoker up to 400ºF for about twenty minutes. This gives the chicken a crispy skin. Make sure that the meat has reached an internal temperature of at least 165ºF before removing from the smoker.
- Allow the bird to rest for about ten minutes before carving and serving. Discard the lemon and onion from the cavity.
What should I serve with Smoked Chicken?
Any type of picnic or cookout side dish will go well with a whole smoked chicken. Try some of these ideas:
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Recipe Notes:
- I purchased my chicken already brined from Trader Joe's. If you can't find a brined chicken to purchase, make your own brine, and marinate the chicken overnight in the fridge. Genius Kitchen has a great basic brine recipe. You can also add some of your own herbs or seasoning to the basic brine. Personally, I would use coconut sugar rather than the brown sugar that is called for in the brine recipe in the above link.
- I used hickory pellets in my Traeger smoker, but apple, cherry, maple, or alder would work just as well.
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Smoked Lemon Rosemary Chicken
Smoked Lemon Rosemary Chicken is the most succulent whole smoked chicken you will ever taste. The lemon is just the right amount as to not be overpowering, and the rosemary is a perfect complement to the smoky flavor imparted by the Traeger. The extra cooking time on the smoker is well worth the wait.
Ingredients
- 1 4 pound whole chicken, brined
- 1 large lemon, divided
- 1 tablespoon white wine vinegar
- 2 tablespoons avocado oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 large slice onion (about 1 ½"), quartered
Instructions
- Preheat your smoker to 250ºF. Make sure to thoroughly rinse the brined chicken, then pat dry and place on a cutting board or large platter.
- Whisk together the juice and zest of half the lemon, white wine vinegar, avocado oil, dried rosemary and parsley, garlic powder and smoked paprika. Use a pastry brush or your hands to thoroughly coat the chicken inside and out.
- Next, cut the remaining half lemon into quarters, and cut the onion slice into quarters. Stuff the chicken with lemon and onion quarters. Tie the legs together to hold the onion and lemon in place. Place the chicken in a cast iron skillet, and place in the preheated smoker. Let the bird smoke at 250ºF for about three hours.
- Once the internal temperature reaches 155ºF, turn the smoker up to 400ºF for about twenty minutes. This gives the chicken a crispy skin. Make sure that the meat has reached an internal temperature of at least 165ºF before removing from the smoker.
- Allow the bird to rest for about ten minutes before carving and serving. Discard the lemon and onion from the cavity.
Notes
- I purchased my chicken already brined from Trader Joe’s. If you can’t find a brined chicken to purchase, make your own brine, and marinate the chicken overnight in the fridge. Genius Kitchen has a great basic brine recipe. You can also add some of your own herbs or seasoning to the basic brine. Personally, I would use coconut sugar rather than the brown sugar that is called for in the brine recipe in the above link.
- I used hickory pellets in my Traeger smoker, but apple, cherry, maple, or alder would work just as well.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 1169Total Fat 69gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 44gCholesterol 399mgSodium 375mgCarbohydrates 6gFiber 1gSugar 2gProtein 125g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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