Garlic Roast Bird w/ Charred Lemon Chimi + Charred Onions

Garlic Roast Bird w/ Charred Lemon Chimi + Charred Onions

• 1 Chicken, Spatchcocked
• 4-6 Tablespoons smoked garlic compound butter (salted butter, minced garlic, parsley, salt)
• 1/2 cup olive oil
• Lemon zest
• Dried thyme, parsley + oregano
• Crushed red pepper
• Salt
• 6 cloves garlic, whole
• 2 lemon, cut into sliced
• 2 red onions, quartered

CHIMI

• Roasted garlic
• 1/4 cup charred red onion
• 1/2 cup fresh parsley, minced
• 1/3 cup fresh oregano, minced
• 1/3 cup fresh basil, minced
• 1/4 cup fresh mint, minced
• 1 tsp red pepper flakes
• 2 tbsp sherry vinegar
• 1/2 cup olive oil
• 2 tbsp charred lemon
• Salt + pepper

1. Preheat Traeger to 450. Season chicken with salt and pepper. Lift the skin of the chicken, place 1-2 tsp of compound butter under the skin. Whisk olive oil, lemon zest, dried herbs, crushed red pepper a salt. Arrange the bird, cut side down, on center of baking sheet. Spread garlic cloves, lemon slices and red onions around. 
2. Cook for 20 minutes. Remove garlic, lemon and red onion once charred. Allow bird to complete cooking until internal temp reaches 165°F (about 40-60 mins total depending on size).
3. To make the charred lemon chimichurri, finely mince charred garlic and 1 red onion quarter from the roasted tray. In a medium bowl combine the minced fresh herbs, charred garlic and red onion, red pepper flakes, sherry vinegar and olive oil. Squeeze 2 tbsp of charred lemon juice into the bowl. Whisk until well combined. Taste and season with salt and pepper as needed.
4. Remove the chicken from the Traeger, allow to rest for 5-7 minutes before slicing. Serve the chicken over a bed of rice, topped with charred lemon chimi and a side of charred red onions.