Every ingredient here checks out clean for Paleo, so no substitutions or workarounds needed. A long soak in bone broth, water, sea salt, apple cider vinegar, garlic, and fresh herbs works its way deep into the meat, keeping it juicy while the skin dries out for maximum crackle. The turmeric-ginger-oregano paste rubbed under and over the skin gives the roasted bird a warm color and savory depth without relying on anything processed. Aromatics like onion, garlic, thyme, rosemary, and optional lemon get packed into the cavity so the whole chicken roasts from the inside out with layered flavor. The high-heat start followed by a gentler finish is what delivers that golden, crisp skin over tender meat, and a proper rest before carving locks in the juices. This is the kind of whole-food, ingredient-forward roast that fits naturally into a Paleo kitchen — simple, satisfying, and built entirely from real, recognizable ingredients.
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)
