Gluten Free Herb Roasted Whole Chicken
A golden, herb-crusted whole chicken straight from the oven is one of those meals that feels impressive but is genuinely approachable for any home cook. The herb paste — built from fresh rosemary, thyme, parsley, garlic, turmeric, and ginger blended into melted coconut oil — gets worked both under the skin and all over the outside, so every bite is deeply seasoned and fragrant. Stuffing the cavity with lemon halves, onion, and fresh herb sprigs perfumes the meat from the inside out as it roasts. Every single ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out — it just works as written. The two-temperature roasting method (a hot blast to crisp the skin, then a lower heat to cook the bird through) is the real secret to getting that crackling exterior without drying out the meat. Resting the chicken for ten minutes before carving is a small step that makes a big difference, letting the juices settle back into the meat for clean, succulent slices. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a centerpiece dish that's as beautiful as it is satisfying.
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
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 ½ tsp fine sea salt
- 1 lemon, halved
- 1 small yellow onion, quartered
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chicken completely dry with paper towels — the drier the skin, the better it will brown.
- 2
In a small bowl, stir together the melted coconut oil, minced garlic, chopped rosemary, thyme leaves, chopped parsley, turmeric, ginger, and 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!