Whole chicken roasted until deeply golden and crackly-skinned, rubbed inside and out with a fragrant paste of garlic, lemon zest, rosemary, thyme, and parsley. The cavity gets stuffed with onion, thyme sprigs, and lemon halves so every bite of meat stays juicy and infused with citrus and herbs as it roasts. Starting hot at 425°F and dropping to a gentler finish gives you crisp, burnished skin outside and tender, fall-apart meat underneath. A short rest before carving locks in those juices, and a final squeeze of the roasted lemon over the platter brings a bright finish to every slice. Simple, whole-food ingredients and a straightforward roasting technique make this an easy, satisfying centerpiece for a Paleo dinner table.
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Heat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the crisper it will roast.
In a small bowl, combine the softened butter, olive oil, lemon zest, minced garlic, rosemary, thyme leaves, parsley, salt, and pepper, stirring until a uniform paste forms.
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