A whole bird gets rubbed all over with an olive oil, lemon juice, and herb paste, then stuffed with smashed garlic, halved lemon, and fresh thyme sprigs before it goes into a hot oven. That high-heat start followed by a slower finish is what gives the skin its deep golden color while keeping the meat juicy all the way to the bone. Resting it for ten minutes before carving locks in those juices, so every slice stays tender. Finished with a scatter of fresh parsley and extra lemon wedges on the side, it's a bright, simple centerpiece that needs nothing more than a good knife and a platter. Straightforward ingredients and clean flavors make this an easy, satisfying option to build a Paleo dinner around.
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Preheat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the better it will brown.
In a small bowl, combine the olive oil, lemon juice, sea salt, black pepper, dried thyme, dried rosemary, and garlic powder. Stir until a uniform paste forms.
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