Butter is the only ingredient here that needs a workaround, everything else in this bird is already built for a whole-foods table. Olive oil rubbed over the skin and a smashed-garlic, lemon, and thyme cavity stuffing do the real flavor work, while a smoky rub of paprika, garlic powder, onion powder, oregano, and a pinch of cayenne forms that deep golden crust everyone fights over. Roasting on a wire rack at high heat renders the fat and crisps the skin without any fuss, and the thermometer check means you get juicy, fully cooked meat every time. Letting it rest before carving locks in the juices, so the breast stays tender and the thighs pull apart easily. This is a straightforward, ingredient-forward roast chicken that fits neatly into a Whole30 kitchen and makes for great leftovers all week.
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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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