This whole-roasted chicken checks every box for gluten free cooking, since there's no flour, breading, or thickener anywhere in the process. The bird gets rubbed with olive oil, dried thyme, and sage before roasting, then stuffed with smashed garlic, fresh sage leaves, thyme sprigs, and lemon halves for deep aromatic flavor from the inside out. Roasting it in a Dutch oven over a bed of fresh herbs with chicken broth pooled underneath keeps the meat moist while the skin turns deep golden and crackly on top. Once it hits temperature and rests, you're left with a pan full of savory jus to spoon straight over the carved slices. It's a simple, foolproof centerpiece that works beautifully for a gluten free dinner table, whether it's a weeknight roast or a Sunday spread for company.
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Preheat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the better it will brown.
In a small bowl, combine the olive oil, dried thyme, dried sage, salt, and black pepper. Rub the mixture all over the outside of the chicken and under the breast skin where possible.
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