Every ingredient here reads like it was built for a whole-foods table: coconut oil, whole garlic cloves, fresh lemon zest and juice, rosemary, thyme, parsley, turmeric, and ginger come together into a fragrant paste that gets worked under the skin and rubbed all over the bird before it hits a hot oven. Stuffing the cavity with halved lemon, onion, and thyme sprigs keeps the meat moist while it roasts, and that two-stage temperature drop is what gives you deeply golden, crackly skin without drying out the breast. There's no sauce to fuss over and no ingredient list to second-guess — just a well-seasoned, simply roasted chicken with bright citrus and herb flavor in every bite. Let it rest before carving so the juices settle back into the meat, then spoon the pan drippings over the top for extra flavor. This one's an easy, satisfying centerpiece that fits perfectly into a Whole30 kitchen.
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Position a rack in the lower third of the oven and preheat to 425°F (220°C). Set a roasting rack inside a roasting pan.
In a small bowl, stir together the melted coconut oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme leaves, chopped parsley, turmeric, ground ginger, and sea salt until a uniform paste forms.
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