Anti Inflammatory Garlic Herb Roasted Chicken
Roast chicken is one of those timeless dinners that feels both special and completely approachable, and this version takes it a step further by leaning into ingredients that genuinely support a low-inflammation lifestyle. Coconut oil stands in for butter, while turmeric and ginger — two of the most well-researched anti-inflammatory spices around — get worked right into the herb paste alongside fresh rosemary, thyme, and parsley. The result is a deeply golden, fragrant bird that smells incredible the moment it hits the oven. Stuffing the cavity with whole garlic, lemon, and fresh herb sprigs perfumes the meat from the inside out, so every slice is juicy and layered with flavor. Patting the skin completely dry before roasting is the small step that makes all the difference between a lackluster exterior and a genuinely crispy, crackling skin. A short rest before carving locks in the juices so nothing is wasted. It's the kind of centerpiece meal that looks impressive on the table but asks very little of you in the kitchen.
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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.
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