This whole roasted chicken is the kind of centerpiece that makes a Whole30 dinner feel like a real treat instead of a compromise. A garlicky herb paste of olive oil, thyme, rosemary, oregano, and a touch of turmeric gets rubbed under the skin and inside the cavity, so every bite carries that deep, savory flavor straight through to the bone. Smashed garlic cloves, lemon halves, and fresh herb sprigs stuffed inside the bird do double duty, perfuming the meat as it roasts and keeping it juicy. The high-heat start crisps the skin beautifully while the lower, slower finish keeps the meat tender, and a good rest before carving locks in all those juices. Finished with a scatter of fresh parsley and bright lemon wedges, it's an easy, satisfying main that fits perfectly into a Whole30 kitchen.
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Preheat the oven to 425°F (220°C). Pat the chicken thoroughly dry with paper towels — 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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