This roast chicken starts with an overnight soak in a savory, herb-infused brine built from garlic, fresh thyme, rosemary, and a splash of apple cider vinegar, which works its way into the meat for a juicy, well-seasoned bird from the inside out. Once patted dry and air-dried on a rack, the skin gets rubbed with a fragrant paste of turmeric, ground ginger, and dried oregano, giving it a warm, golden color and a deeply savory crust as it roasts. Onion, garlic, lemon, and more fresh herbs stuffed into the cavity perfume the meat from within, while the high-heat start followed by a gentler finish delivers that classic crackly skin over tender, juicy meat. Every ingredient here — from the herbs to the aromatics to the spice rub — is naturally suited to a gluten free table, making this a reliable centerpiece you can roast with total confidence. Let it rest before carving so the juices settle back into the meat for the cleanest slices and the best bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the bone broth, cold water, sea salt, apple cider vinegar, smashed garlic, thyme sprigs, rosemary sprigs, and ground ginger in a large stockpot or container, stirring until the salt fully dissolves.
Submerge the whole chicken in the brine, breast-side down. If needed, weigh it down with a plate to keep it fully submerged. Cover and refrigerate for at least 8 hours or up to 16 hours.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
