Go Back Email Link
–+ servings
Herb-crusted roast chicken with crispy skin and golden-brown finish.

Smoked Whole Chicken

An inexpensive chicken, a few spices, and a smoker... So easy and delicious.
1 rating (Click stars to rate)
Recipe by - Tabetha Klein
Print Recipe Pin Recipe Save Start Cooking
Prep Time 5 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4
Calories 60 kcal

Equipment

Ingredients
 
 

  • 1 tablespoon Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Basil
  • 2 teaspoon Thyme
  • 2 teaspoon Dried Rosemary
  • 1 teaspoon Oregano
  • 1 teaspoon Sage
  • 1 whole Chicken
  • Kosher Salt
  • Fresh Ground Pepper

Instructions
 

  • Remove your chicken from the packaging and place it on a foil-lined sheet tray.
  • Using paper towels, pat the chicken completely dry.
  • Add the olive oil and butter, and using your hands, make sure it's rubbed all over the skin.
  • After washing your hands very well, sprinkle with kosher salt, fresh ground pepper, and your spice blend.
  • Using your hands again, make sure that your rub is covering every inch of the chicken.
  • Put into a 350-degree smoker for about an hour, or until the internal temperature has reached 165 degrees which can take about 45 minutes to 1 hour.
  • Let rest for just a few minutes, carve, and enjoy!

Video

Notes

  • Dry skin = crispy skin: Pat the bird as dry as you can and let it air-dry in the fridge if you have time. Wet skin turns rubbery in the smoker instead of crisping.
  • Season under the skin too: Work some of your rub and a little fat gently under the breast and thigh skin so the meat right at the surface gets flavor, not just the outside.
  • Pull at temp, not by time: The chicken is done when the thickest part of the thigh hits 165°F. Every bird and every smoker runs a little different, so trust the thermometer.
  • Rest before you carve: Give it 10-15 minutes tented loosely so the juices redistribute. Cut too soon and they run out onto the board.
  • Save the carcass: Don't toss the bones — they make an incredible smoky stock. Leftover meat keeps 3-4 days in the fridge and is gold in soups, tacos, and salads.

Nutrition

Calories: 60kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 23mgPotassium: 18mgFiber: 1gSugar: 1gVitamin A: 172IUVitamin C: 2mgCalcium: 18mgIron: 1mg

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword Chicken, Smoker
Tried this recipe?Mention @tabethas.table!