A whole chicken roasted low and slow in a Dutch oven turns out juicy every time, with skin that crisps up deep golden brown thanks to a thorough pat-dry and a good rub of olive oil, salt, and pepper. Smashed garlic, halved lemon, and fresh sage and thyme stuffed into the cavity perfume the meat as it cooks, while more herbs scattered under the bird infuse the pan juices with earthy, aromatic flavor. Chicken broth poured around the base keeps everything moist and builds a savory jus you'll want to spoon over every slice. This one's a straightforward, whole-food approach to a classic roast chicken, letting simple ingredients like garlic, citrus, and fresh herbs do all the work. It rests before carving so the juices redistribute, giving you tender, flavorful meat and a platter-worthy presentation. It's a reliable, satisfying option to add to your Whole30 dinner rotation.
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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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