This whole bird is rubbed with a fragrant paste of olive oil, garlic, rosemary, and thyme, then roasted until the skin turns deep golden and crackly. Fresh lemon and herb sprigs tucked into the cavity infuse the meat as it cooks, while a splash of apple cider vinegar and chicken broth in the pan builds a bright, savory drippings sauce to spoon over each serving. The two-stage roasting method — a hot blast followed by a gentler finish — gives you juicy, tender meat under skin that actually crisps. Every ingredient here is straightforward whole food, which makes this an easy, satisfying centerpiece for a Paleo dinner table. Carve it up and serve with the pan juices poured over the top for a dish that feels both rustic and special.
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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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