This whole-roasted chicken is rubbed with an olive oil and herb paste, then stuffed with smashed garlic, lemon halves, and fresh thyme and rosemary sprigs before it hits the oven. The high-heat start crisps the skin beautifully, while the lower, slower finish keeps the meat juicy all the way through to the thigh. Turmeric, oregano, and garlic powder round out the herb rub, giving the skin a deep golden color and layered, savory flavor without any fuss. A short rest before carving locks in the juices, and a finish of fresh parsley and lemon wedges brightens every slice. Built on olive oil, garlic, lemon, and fresh herbs, this is an easy, satisfying centerpiece for a Mediterranean-style table.
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Preheat the oven to 425Ā°F (220Ā°C). Pat the chicken thoroughly dry with paper towels ā the drier the skin, the better it will brown.
In a small bowl, stir together the olive oil, sea salt, black pepper, dried thyme, dried rosemary, dried oregano, garlic powder, onion powder, and ground turmeric until a paste forms.
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