A whole chicken gets rubbed inside and out with a fragrant paste of olive oil, dried thyme, rosemary, oregano, garlic powder, and a touch of turmeric for color and warmth, then stuffed with smashed garlic, halved lemon, and fresh herb sprigs before it goes into the oven. The high-heat start crisps the skin to a deep golden brown, while the lower, slower finish keeps the meat juicy all the way to the bone. Resting the bird before carving locks in those pan juices, so every slice stays tender and packed with citrusy, herbaceous flavor. Finished with a scatter of fresh parsley and extra lemon wedges, this is the kind of simple, whole-food roast that fits beautifully into a Paleo kitchen ā no fillers, no fuss, just real ingredients doing the work. It's an easy one to put on repeat for Sunday dinners or meal-prepped lunches all week long.
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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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