Paleo Lemon Herb Roasted Chicken
Roasted chicken is one of those timeless dinners that feels impressive without demanding a culinary degree, and this version delivers serious flavor through nothing but whole, clean ingredients. Garlic-infused olive oil carries the bright punch of lemon zest and a trio of fresh herbs — rosemary, thyme, and parsley — directly onto the meat by working the mixture under the skin before it ever hits the oven. That technique is the real secret here: the herb oil bastes the breast and thighs from the inside out, keeping everything juicy while the outside turns deeply golden and crisp. Stuffing the cavity with fresh herb sprigs, scallion greens, and both lemon halves perfumes the bird as it roasts, adding another quiet layer of aroma you'll notice the moment you open the oven door. Every single ingredient in this recipe is naturally grain-free, legume-free, and free of anything processed — which means it fits ancestral eating principles without any substitutions or workarounds. A ten-minute rest before carving is the final non-negotiable step, locking in the juices so nothing runs dry on the cutting board. 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.
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 3 tbsp garlic-infused olive oil
- 1 lemon, zested and halved
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
For the cavity
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 scallions, green tops only, trimmed
For serving
- 1 tbsp fresh flat-leaf 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 inside and out with paper towels — dry skin is essential for browning.
- 2
In a small bowl, stir together the garlic-infused oil, lemon zest, chopped rosemary, thyme leaves, chopped parsley, salt, and pepper until combined.
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