This whole roasted chicken is exactly the kind of straightforward, ingredient-driven meal that fits so well into a Whole30 kitchen. Olive oil, smashed garlic, and a halved lemon get worked into the cavity and rubbed over the skin, while dried thyme, rosemary, and garlic powder build a savory crust as it roasts. The high-heat start followed by a slower finish gives you deeply golden, crackly skin and juicy meat all the way through, with fresh thyme sprigs perfuming the bird from the inside out. A squeeze of fresh lemon juice and a scatter of parsley brighten the finished platter without any complicated sauces or add-ons. It's a satisfying, whole-foods dinner that's equally at home on a weeknight table or a Sunday spread, and it's a reliable go-to for staying on plan.
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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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