Seed Oil Free Garlic Herb Roasted Chicken
A beautifully roasted whole chicken is one of those meals that feels impressive but rewards you with very little fuss, and this version delivers crackling golden skin and deeply aromatic meat every single time. The fat of choice here is melted coconut oil, which means you're completely sidestepping the canola, soybean, and vegetable oils that sneak into so many roasted chicken recipes and restaurant kitchens. Instead, the bird gets coated in a fragrant paste of fresh rosemary, thyme, parsley, garlic, turmeric, and ginger — layers of flavor that perfume the meat all the way through as it roasts. Stuffing the cavity with whole herb sprigs, a halved head of garlic, and fresh lemon does double duty, keeping the interior moist while pushing even more fragrance into every bite. The two-temperature roasting method — starting hot to crisp the skin, then dropping the heat to finish the thigh through — is the kind of technique that separates a good roast chicken from a truly great one. Letting it rest before carving is non-negotiable; those ten minutes are what keep the juices in the meat rather than on the cutting board. Whether you're feeding a weeknight family dinner or anchoring a Sunday table, this is the kind of clean, satisfying cooking that makes you wonder why you'd ever reach for a processed shortcut.
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!