Smoked Lemon Pepper Chicken

Using a rasp-style grater, grate enough of the lemons to yield 1/4 cup finely grated lemon zest. Juice 2 to 3 lemons to yield 1/4 cup juice. Slice enough of the remaining lemons to get about 12 slices.

In a small bowl, combine the lemon zest and juice with the oregano, garlic, and mustard. Whisk in the olive oil and set aside. Lay the lemon slices in a single layer about the size of the chicken on a rimmed sheet pan.

Using a large knife or shears, cut the chicken open along the backbone on both sides, through the ribs, and remove the backbone. Open the bird up breast side down and trim away any excess skin, especially near the thigh. Cut a small botch on the bone where the breast bones meet, then, holding the breasts in your hands, snap the bone apart.

Season the bone side of the chicken generously with salt and ample pepper, then place the bird breast side up on the lemons. Brush the lemon and oil mixture over the meaty side of the chicken. Season generously with salt and pepper.

Preheat the Traeger with the lid closed to 225°F; this will take 10 to 15 minutes. Use "Super Smoke" if available on your grill.

Holding a wired leave-in meat thermometer or a wireless one like the MEATER parallel to the work surface, insert it into the middle of the thickest part of the chicken breast avoiding bone. Place the baking sheet directly on the grill grate. Smoke the chicken until the internal temperature is 150°F, about 2 hours and 15 minutes. The time will vary depending on the size of your bird, the weather, and your grill!

Increase the grill temperature to 375°F and cook to 165°F, about another 15 to 20 minutes.

Reserving the pan juices, transfer the chicken to a cutting board. Let it rest 10 minutes before carving. Drizzle with some of the reserved pan juices.