A whole chicken gets rubbed all over — and tucked under the skin — with a fragrant paste of olive oil, garlic, rosemary, and thyme, then stuffed with lemon halves and more fresh herbs before it goes into the oven. Roasting at a high heat first and then dialing it back locks in that deep golden, crackly skin while keeping the meat juicy all the way through. The pan drippings, brightened with a splash of apple cider vinegar and chicken broth, become a simple sauce worth spooning over every slice. Since the whole dish leans on naturally compliant ingredients like fresh herbs, citrus, and chicken broth, it's an easy, satisfying centerpiece for a gluten free dinner table. Let it rest before carving so the juices settle and every piece stays tender and moist.
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Preheat the oven to 425°F (220°C). Pat the chicken thoroughly dry with paper towels — the drier the skin, the better it will brown.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper, stirring until a rough paste forms.
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