This whole-roasted chicken is built entirely on ingredients that fit right into a Paleo kitchen, no asterisks needed. A fragrant paste of olive oil, turmeric, ginger, oregano, thyme, rosemary, garlic powder, and onion powder gets worked under the skin and all over the bird, while a stuffed cavity of lemon halves, smashed garlic, and fresh thyme sprigs perfumes the meat from the inside out as it roasts. The overnight, uncovered fridge rest is the real secret here — it dries the skin so thoroughly that a hot 425°F oven turns it deep golden and shatteringly crisp, no shortcuts required. Letting the bird sit at room temperature before roasting and resting it again after pulling it from the oven keeps every slice juicy and tender. It's a satisfying, whole-foods centerpiece that works beautifully for a Paleo dinner table, whether you're serving it for a weeknight meal or a weekend spread.
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 →4 servings
In a small bowl, combine the olive oil, sea salt, turmeric, ginger, dried oregano, dried thyme, dried rosemary, garlic powder, onion powder, and apple cider vinegar, stirring until a uniform paste forms.
Pat the chicken thoroughly dry with paper towels — dry skin is essential for browning. Rub the spice paste all over the outside of the chicken, working it under the breast skin where possible. Stuff the cavity with the lemon halves, smashed garlic cloves, and fresh thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips behind the back.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
