Remove any giblets from the chicken
Wash and pat dry
Optional: Place the chicken on a wire rack with a baking sheet underneath and allow it to dry in the refrigerator for 2-4hours or overnight. This will further dry the chicken skin and promote browning
Preheat your pellet grill to 225F
Brush the chicken skin with olive oil
Lightly season the inside of the chicken cavity, reserving the majority of the seasoning for the skin
Stuff the bird with lemon slices, onion, and rosemary sprigs
Cross the two chicken legs and tie them together using butchers’ twine to secure them in front of the cavity to promote even cooking. You can optionally also tuck the wings under the chicken by pushing the flats down toward the rear of the bird and tucking them underneath
Season the exterior of the bird with the remaining chicken season so it’s well covered
Insert a digital meat thermometer or the grill’s thermometer into the centermost and thickest part of the chicken breast side without touching any bone
Place the chicken on your pellet grill and smoke for one hour at 225F
Increase the heat on your grill to375F and continue roasting until the white and dark meat reaches an internal temperature of 165F.
Remove the cooked chicken from the grill and allow it to rest for 15-20 minutes. Snip and discard the butcher twine and enjoy.