This whole bird gets rubbed down with olive oil and a smoky, spice-forward blend of paprika, garlic powder, onion powder, and a touch of cayenne before it goes onto the grill standing tall over indirect heat. The upright roasting method lets hot air circulate all the way around the bird, so you end up with deeply bronzed, crackly skin and juicy, evenly cooked meat from breast to thigh. A slow 60-75 minute cook and a quick check with a thermometer take the guesswork out of doneness, and a 10-minute rest locks in the juices before you carve. Finished with a squeeze of fresh lemon, it's a simple, big-flavor centerpiece built entirely from real, whole-food ingredients. This one's a solid pick for a Paleo dinner table, whether it's a weeknight roast or a weekend cookout.
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Preheat the grill for indirect heat: on a gas grill, light the outer burners to medium-high (about 375–400°F / 190–205°C) and leave the center burner off; on a charcoal grill, bank the coals to both sides and leave the center clear. Close the lid and let the grill come to temperature.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, 1 tsp kosher salt, black pepper, cayenne, and dried thyme. Stir until evenly mixed.
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