A whole chicken goes low and slow here, resting on a bed of carrots, celery, and onion that double as a natural rack while their juices mingle with lemon, whole garlic, and fresh thyme tucked right into the cavity. That smoky paprika-and-herb rub gets worked under the skin and all over the outside, so every slow-cooked hour builds deeper flavor into the meat. A quick finish under the broiler at the end crisps up the skin to a golden, burnished finish before it rests and gets carved. It's an easy, mostly hands-off way to get tender, well-seasoned chicken with roasted vegetables built right into the process. Simple whole-food ingredients and a straightforward technique make this a natural fit for a Paleo dinner rotation.
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In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and kosher salt. Stir in the olive oil to form a loose paste.
Pat the chicken completely dry with paper towels — this is the key step for getting any color on the skin later. Rub the spice paste all over the outside of the chicken and under the breast skin wherever you can loosen it. Stuff the cavity with the lemon halves, the garlic head (cut side up), and the fresh thyme sprigs.
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