MSG Free Garlic Herb Roasted Chicken
Roast chicken is one of those timeless dinners that feels both impressive and deeply comforting, and this version delivers on every level. A fragrant paste of fresh rosemary, thyme, parsley, minced garlic, turmeric, and ginger gets rubbed all over the bird — and under the breast skin — so every bite is packed with flavor from the inside out. Coconut oil stands in for butter, giving the skin a gorgeous golden crispness without any dairy or additives you'd need to second-guess. The cavity is stuffed with whole herb sprigs, a halved head of garlic, and fresh lemon, which perfume the meat as it roasts and keep things juicy all the way through. Every single ingredient here is whole and unprocessed, so there's no need to scan labels or worry about hidden flavor enhancers sneaking into your dinner. The two-stage roasting method — starting hot, then dropping the temperature — is what locks in that crackling skin while ensuring the thigh hits a safe, juicy 165°F. A ten-minute rest before carving is the final non-negotiable step, and it makes all the difference between a good roast chicken and a truly great one.
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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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