Steps

• Step 1

  To make the brine, take a large mixing bowl and combine water, sea salt, coconut sugar, and the Cajun seasoning. Whisk until the seasonings dissolve in the water.

  Ingredients

  • 6 Cup water

  • 1/4 Cup sea salt

  • 3 Tablespoon 

  • 2 Tablespoon Cajun seasoning

• Step 2

  Place the chicken in the bowl. It should be completely submerged. Cover and refrigerate for at least 4 hours or up to overnight.

  Ingredients

  • 1  

• Step 3

  When ready to cook, set Traeger temperature to 420°F and preheat, lid closed for 15 minutes.

  420 ˚F / 216 ˚C

• Step 4

  Remove the chicken from the brine and pat the chicken dry thoroughly with a towel. Place the chicken breast-side down and backbone-up on a clean surface. Using kitchen shears or a sharp knife, cut through the chicken on either side of the backbone, then remove and discard the backbone. Flip the chicken over and place your palms on top of the breast and press down firmly, breaking the breastbone so the chicken lays flat (you may need to flip the thighs outward).

• Step 5

  For the Chicken: In a small bowl, mix together mayo, chopped thyme, chopped sage, chopped rosemary, salt, and pepper. Using your fingers, carefully separate the chicken skin from the breast. Rub the herb mayonnaise under the chicken breast skin and over the entire surface of the chicken.

  Ingredients

  • 1/3  

  • 4 Large 

  • 1/2 Tablespoon Salt

  • 1 Tablespoon freshly cracked black pepper

• Step 6

  On a baking sheet, place the lemon slices, thyme sprigs, rosemary sprigs, and sage leaves in the center of the pan. Position the chicken, skin-side up, in the center of the baking sheet laying on top of the herbs and lemon.

  Ingredients

  • 4 Slices lemon

• Step 7

  Place the baking sheet directly on the grill grate and cook until the chicken begins to turn golden brown, about 25 minutes.

  00:25

  420 ˚F / 216 ˚C

• Step 8

  While chicken is cooking, prepare the vegetables. In a large bowl, combine the carrots, zucchini, Brussels sprouts, bell pepper, olive oil, Cajun seasoning, salt, and pepper. Toss to coat evenly.

  Ingredients

  • 3 Large 

  • 2 Medium 

  • 1 Pound Brussels sprouts, trimmed and quartered

  • 1 Medium 

  • 1 Tablespoon extra-virgin olive oil

  • 1 Tablespoon Cajun seasoning

  • To Taste sea salt