Butter is the one flag here — everything else in this bird is already built for a Paleo table. A whole chicken gets rubbed all over with olive oil and a bold blend of smoked paprika, garlic powder, onion powder, thyme, oregano, and a touch of cayenne, then stuffed with halved lemon, smashed garlic, and fresh thyme sprigs for aromatic depth from the inside out. Roasting on a wire rack at high heat is what gets that skin deeply golden and crackly-crisp while the meat inside stays juicy and tender. A short rest before carving locks in the juices, so every slice comes out succulent. It's a straightforward, whole-food roast with real flavor in every bite, and it's a solid, satisfying centerpiece for a Paleo dinner table.
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Position an oven rack in the lower-middle position and preheat the oven to 425°F (220°C). Set a wire rack inside a roasting pan or large oven-safe skillet.
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and cayenne pepper. Stir until evenly mixed.
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