AIP Friendly Garlic Herb Roasted Chicken
Few things hit the dinner table with as much impact as a perfectly roasted chicken, and this version delivers golden, crackling skin with deeply aromatic flavor from rosemary, thyme, parsley, turmeric, and ginger. The herb paste — built on melted coconut oil and minced garlic — gets worked right under the breast skin, so every bite is infused rather than just coated. For anyone navigating the autoimmune protocol, roast chicken can feel like a safe bet in theory but a minefield in practice when store-bought rotisserie birds sneak in seed-based oils, nightshade spices, or other off-list ingredients. Here, every single component is clean and intentional, with no shortcuts that would compromise the approach. The cavity stuffed with whole herb sprigs and a halved head of garlic perfumes the meat from the inside out, while a squeeze of fresh lemon brightens the whole bird. Starting the oven hot and then dropping the temperature gives you that deeply bronzed exterior without drying out the meat, and the ten-minute rest before carving keeps the juices exactly where you want them. It serves four and looks impressive enough for a weekend dinner, but the hands-on time is minimal enough to make it a weeknight reality.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 3 tbsp coconut oil, melted
- 6 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 ½ tsp fine sea salt
- 1 lemon, halved
For the cavity
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 head garlic, halved crosswise
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Remove the chicken from the refrigerator 30 minutes before roasting. Preheat the oven to 425°F (220°C). Pat the chicken thoroughly dry with paper towels — the skin should feel dry to the touch on all sides.
- 2
In a small bowl, stir together the melted coconut oil, minced garlic, chopped rosemary, thyme leaves, chopped parsley, turmeric, ginger, and sea salt until a uniform paste forms.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!