COOK IT.
Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 425° F. If using a gas or charcoal grill, set it up for medium-high heat.
Make the compound butter: in a bowl, combine the softened butter, lemon zest, granulated garlic, dried rosemary, and dried thyme. Set aside.
Pat the chicken dry with paper towels. Loosen the skin in between the breast and thighs, then tuck in the herbed butter underneath the skin. Season the chicken generously with Citrus Spice Rub, salt and pepper, including inside the cavity. Stuff the cavity with lemon eighths, onion eighths, and rosemary sprigs. Secure the chicken legs with kitchen twine, then tuck in wings under the chicken.
Place the sliced onion and carrots in a cast-iron skillet, then set the prepared chicken on top, pour the stock around the chicken, then transfer to the grill.
Roast the chicken for 1 ¼ to 1 ½ hours, until an internal temperature reaches 165° F.
Remove the roasted chicken from the grill, and allow to rest for 15 minutes prior to serving.