Traeger Smoked Whole Chicken (Quick Roast in a Baking Dish)

This quicker take on Traeger smoked chicken delivers all the juicy, smoky goodness in a fraction of the time. Roasting the bird in a baking dish inside the smoker concentrates flavor and moisture—perfect for weeknights or meal prep without sacrificing that signature wood-fired taste.

Ingredients

• 1 whole chicken (4–5 lbs), giblets removed

• 2–3 tbsp olive oil or melted butter

• 2 tbsp kosher salt

• 1 tbsp cracked black pepper

• 1 tbsp garlic powder

• 1 tbsp smoked paprika

• 1 tsp onion powder

• 1 tsp dried thyme or rosemary (optional)

• Half a lemon and a few herb sprigs (for the cavity)

• Optional: chopped onions or carrots to line the dish

• Wood pellets: apple, cherry, or hickory

Instructions

1. Preheat the Smoker

Set your Traeger or pellet smoker to 375°F and let it preheat for 15 minutes with the lid closed.

2. Prep the Chicken

Pat the chicken dry with paper towels. Tuck the wings under and tie the legs with kitchen twine. Rub the entire bird with olive oil or melted butter.

3. Season Well

Mix together salt, pepper, garlic powder, paprika, onion powder, and herbs. Generously season the outside and inside of the chicken. Stuff the cavity with lemon and herbs for added moisture and flavor.

4. Arrange in Baking Dish

Place the chicken breast-side up in a cast iron skillet, Dutch oven, or baking dish. Optionally, add chopped onions or carrots underneath to flavor the juices.

5. Roast in the Smoker

Place the baking dish directly on the smoker grates. Cook uncovered for 45–60 minutes, or until the thickest part of the breast reads 165°F and thighs reach 175°F.

6. Rest & Serve

Let the chicken rest for at least 10 minutes before carving. Spoon over any pan juices and serve.

Tips for Best Results

• Use a meat thermometer—don’t guess.

• A shallow dish encourages better browning and smoke penetration.

• Add veggies to the bottom for built-in sides and extra flavor.