Fresh thyme, rosemary, and parsley are worked into a fragrant herb rub with minced garlic, then pushed right under the skin so every bite of the breast and thighs stays juicy and deeply seasoned. Lemon halves, onion, and thyme sprigs steam away inside the cavity as the bird roasts, perfuming the meat from the inside out while the skin turns crackling and golden. Starting hot at 425°F and dropping the temperature partway through gives you that classic contrast: crisp, burnished skin outside and tender, moist meat within. A quick rest before carving locks in the juices, so the drippings stay right where they belong. This straightforward roast lets simple, whole ingredients like garlic, citrus, and fresh herbs do all the work, making it a natural fit for a Paleo table. Serve it whole for a dinner-party centerpiece or carve it up for easy leftovers all week.
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Position a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels.
In a small bowl, combine the softened butter, chopped thyme, rosemary, parsley, minced garlic, salt, and pepper, mixing until evenly blended.
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