This whole-roasted chicken is rubbed with olive oil, dried thyme, and dried sage before it goes into a hot Dutch oven, with smashed garlic and fresh lemon halves tucked into the cavity for extra flavor as it cooks. A bed of fresh sage and thyme sprigs underneath keeps the skin from sticking while the broth in the pan builds a savory jus as everything roasts. The high, uncovered heat gives you that deep golden, crackly skin while the meat stays juicy, and a short rest before carving locks in the moisture. Finished with a spoonful of the pan drippings and a fresh herb garnish, it's a simple, whole-food centerpiece that fits perfectly into a Paleo dinner rotation. One pot, minimal cleanup, and a result that looks like it took far more effort than it did.
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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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