Skip to Main Content
Smoke-Roasted Lemon Pepper Chicken

Smoke-Roasted Lemon Pepper Chicken

By Danielle "Diva Q" Bennett

“This is something everyone should have in their arsenal of recipes at home,” says Diva Q of this Greek-inspired chicken dinner. Why? First off, flavor. Her lemon pepper chicken recipe features a TON of lemon—zest, juice, and slices—plus lots of garlic and black pepper. And because it's spatchcocked, the bird cooks up evenly and super juicy, too. The recipe directs you to smoke the chicken first at a low temperature to get that nice wood-fired flavor and then to crank the heat to crisp the skin. If you are short on time, however, you can simply cook the chicken at a steady 350°F and it'll be done sooner.

Prep Time

20 Min

Cook Time

2 Hrs
30 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
6 lemons
3 Tablespoon chopped fresh oregano
2 1/2 Tablespoon minced garlic
2 Tablespoon Dijon mustard
3/4 Cup olive oil
1 whole chicken (about 4 lb; 2 kg), giblets removed and patted dry
Kosher salt and coarsely ground black pepper

Step

  • Watch Video

    Diva Q’s Favorite Easy Chicken

    Diva Q’s Favorite Easy Chicken thumbnail

  • 1

    Using a rasp-style grater, grate enough of the lemons to yield ¼ cup finely grated lemon zest. Juice 2 to 3 lemons to yield ¼ cup juice. Slice enough of the remaining lemons to get about 12 slices.

  • 2

    In a small bowl, combine the lemon zest and juice with the oregano, garlic, and mustard. Whisk in the olive oil and set aside. Lay the lemon slices in a single layer about the size of the chicken on a rimmed sheet pan.

  • 3

    Using a large knife or shears, cut the chicken open along the backbone on both sides, through the ribs, and remove the backbone. Open the bird up breast side down and trim away any excess skin, especially near the thigh. Cut a small notch on the bone where the breast bones meet, then, holding the breasts in your hands, snap the bone apart. (This is easier then pressing down on the breast to flatten the chicken.)

  • 4

    Season the bone side of chicken generously with salt and ample pepper, then place the bird breast side up on the lemons. Brush the lemon and oil mixture over the meaty side of the chicken. Season generously with salt and pepper.

  • 5

    Preheat the Traeger with the lid closed to 225°F; this will take 10 to 15 minutes. Use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 6

    Holding a wired leave-in meat thermometer or a wireless one like MEATER® parallel to the work surface, insert it into the middle of the thickest part of the chicken breast avoiding bone. Place the baking sheet directly on the grill grate. Smoke the chicken until the internal temperature is 150°F, about 2 hours and 15 minutes. The time will vary depending on the size of your bird, the weather, and your grill.

    225 ˚F / 107 ˚C

    150 ˚F / 66 ˚C

    Super Smoke

  • 7

    Increase the grill temperature to 375°F and cook to 165°F, about another 15 to 20 minutes.

    375 ˚F / 191 ˚C

    165 ˚F / 74 ˚C

  • 8

    Reserving the pan juices, transfer the chicken to a cutting board. Let it rest 10 minutes before carving. Drizzle with some of the reserved pan juices. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.