This roast chicken leans on a savory bone broth brine to season the meat clear through, keeping it juicy and deeply flavored before it ever hits the oven. A paste of olive oil, turmeric, ginger, and oregano coats the skin and works its way under the breast, while a cavity packed with onion, garlic, fresh thyme, rosemary, and lemon perfumes the bird as it roasts. The high-heat start followed by a slower finish gives you crackling, golden skin over tender meat, with pan juices worth spooning over every plate. Built on olive oil, fresh herbs, garlic, and citrus, this is exactly the kind of simple, whole-ingredient main that fits naturally into a Mediterranean way of cooking. Serve it with a big salad or roasted vegetables and you've got a centerpiece dinner that feels both rustic and refined.
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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.
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