Classic Roast Chicken

Rinse & pat dry the chicken. Season the inside of the chicken generously with salt & pepper. Place 1/2 garlic bulb, lemons, sage & half the thyme into the cavity of the chicken. Tie (truss) legs to keep them tight to the body. Tuck back wing tips. Spray chicken with avocado spray & season generously with Traeger Fin and Feather or chicken rub. Place onion, carrots, celery & potatoes in the braiser. Place chicken on the vegetables & tuck in the remaining thyme and garlic bulb. Preheat grill to 375F (hickory was used). Insert a meat probe into the thickest part of the breast and set the temp to 162F. After 1 hour add chicken stock to the pan. Cook until done (a 6lb chicken took 2.5 hours total). Rest for 10 minutes. Serve with vegetables & pan juices.