Xanthan Gum Free Herb Roasted Whole Chicken
A golden, herb-crusted whole chicken is one of those meals that feels impressive but comes together with surprisingly little fuss. 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 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. For anyone navigating ingredient sensitivities, this recipe is refreshingly straightforward: every component is a whole, recognizable food with no processed binders or additives to second-guess. The two-stage roasting method — a blast of high heat to crisp the skin, followed by a lower temperature to cook the bird through gently — is what gives you that crackly, burnished exterior without drying out the meat. Resting the chicken before carving is the final non-negotiable step, letting the juices settle back into the meat so every slice stays tender and moist. Finish with a scatter of fresh parsley and a squeeze of lemon, and you have a centerpiece dinner that looks like you spent all day on it.
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!