BHA & BHT Free Garlic Herb Roasted Chicken
Roast chicken is one of those deeply satisfying meals that feels special without demanding professional kitchen skills, and this version delivers serious flavor through a fragrant paste of fresh rosemary, thyme, parsley, garlic, turmeric, and ginger bound together with melted coconut oil. Every ingredient here is whole and unprocessed, which matters when you're avoiding the synthetic preservatives BHA and BHT that sneak into so many packaged fats, seasoning blends, and even some store-bought herb mixes. Using fresh herbs and pure coconut oil instead of processed alternatives keeps the ingredient list completely clean without sacrificing an ounce of richness. The technique is straightforward — a high-heat blast to start builds that gorgeous golden skin, then a lower temperature finishes the bird gently so the meat stays juicy all the way through. Stuffing the cavity with whole garlic, lemon, and herb sprigs perfumes the chicken from the inside out, adding layers of aroma that make the whole kitchen smell incredible. A proper rest before carving is the final step that locks in the juices and keeps every slice tender. This is the kind of roast you'll want on regular rotation, not just for special occasions.
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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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