Traeger Roast Chicken with Roasted Onion Salsa Verde (Edit recipe)

Try this Traeger Roast Chicken with some Roasted Onion Salsa Verde for an incredibly easy and delicious weeknight dinner!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1016
Fat:	65 g
Carbohydrates:	40 g
Protein:	67 g
Cholesterol:	255 g
Sodium:	298 mg
Fiber:	7 g
Sugars:	15 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

For the Traeger Roast Chicken

3 lb Whole Chicken, spatchcocked
Avocado Oil
1 Tbsp fresh Rosemary, chopped fresh, or dried
Salt and Pepper
3 Sweet Potato, medium
2 Red Onion, medium

For The Roasted Onion Salsa Verde

1/2 whole Red Onion, grilled, see above, finely chopped
1 cup Cilantro, finely chopped
1 Jalapeño, finely chopped – remove seeds for less spicy
1 clove Garlic, finely chopped
.25 cup Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
1 tsp Honey, or maple syrup, omit for Whole30
Black Pepper, to taste
Kosher Salt, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat Traeger grill to 425F.
Pat chicken very dry, drizzle with 2 tablespoons oil and massage to coat. Liberally season the entire bird with salt, pepper and rosemary. Set aside.
Place whole, unpeeled sweet potatoes on a small sheet of parchment paper. Drizzle with 1/2 teaspoon oil and season with a small pinch of salt. Wrap tightly to seal then wrap a second time in a small sheet of tin foil. Repeat with remaining sweet potatoes and onions.
Place sweet potatoes and onions towards the very back of the grill where it gets hottest. Lay chicken, breast-side up, in the center of the grill. Close the lid and cook until the thickest part of the thigh registers between 180F and 185F and the thickest part of the breast registers 165F, between 40-45 minutes. Cook the sweet potatoes and onions until they can easily be pierced with a fork, also between 40-45 minutes.
Transfer grilled chicken and vegetables to a serving platter. Unwrap the vegetables, setting half an onion aside for the salsa verde, and let the chicken rest 10 minutes before carving and serving with salsa verde.
For the Roasted Onion Salsa Verde: Finely chop the grilled onion and add it to a mixing bowl along with the cilantro, jalapeno, garlic, olive oil, vinegar, honey and a pinch each of salt and pepper. Stir everything to combine. Taste for seasoning and adjust with salt and pepper as desired. Let sit 5 to 10 minutes before serving. Store remaining salsa in a mason jar for up to 7 days.