Every ingredient in this one checks out clean, which makes it an easy weeknight win. A whole chicken gets rubbed all over with a garlicky herb paste — fresh rosemary and thyme worked right under the skin — then roasted with lemon halves and aromatic sprigs tucked into the cavity for deep, bright flavor. The high-heat start crisps the skin to a deep golden color, while the chicken broth and apple cider vinegar in the pan build a savory base for drippings you'll want to spoon over every slice. A short rest before carving keeps the meat juicy and easy to portion. It's straightforward, whole-food cooking with real ingredients doing all the work, making it a solid choice for your Whole30 rotation.
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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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