Step 1

Remove any giblets from the chicken

Step 2

Wash and pat dry

Step 3

Optional: Place the chicken on a wire rack with a baking sheet underneath and allow it to dry in the refrigerator for 2-4hours or overnight. This will further dry the chicken skin and promote browning

Step 4

Preheat your pellet grill to 225F

Step 5

Brush the chicken skin with olive oil

Step 6

Lightly season the inside of the chicken cavity, reserving the majority of the seasoning for the skin

Step 7

Stuff the bird with lemon slices, onion, and rosemary sprigs

Step 8

Cross the two chicken legs and tie them together using butchers’ twine to secure them in front of the cavity to promote even cooking. You can optionally also tuck the wings under the chicken by pushing the flats down toward the rear of the bird and tucking them underneath

Step 9

Season the exterior of the bird with the remaining chicken season so it’s well covered

Step 10

Insert a digital meat thermometer or the grill’s thermometer into the centermost and thickest part of the chicken breast without touching any bone

Step 11

Place the chicken on your pellet grill and smoke for one hour at 225F

Step 12

Increase the heat on your grill to375F and continue roasting until the white and dark meat reaches an internal temperature of 165F.

Step 13

Remove the chicken from the grill and allow it to rest for 15-20 minutes. Snip and discard the butcher twine and enjoy.