Roasted chicken is one of those timeless, crowd-pleasing dinners that never gets old, and this version delivers serious flavor through a fragrant blend of rosemary, thyme, parsley, and bright lemon zest. The herb oil gets rubbed directly under the skin and all over the outside, so every bite is deeply seasoned and incredibly juicy. Stuffing the cavity with fresh herb sprigs, scallion tops, and lemon halves perfumes the meat from the inside out as it roasts — a simple trick that makes a real difference. Grain-free cooking can sometimes feel limiting when it comes to satisfying, substantial meals, but a whole roasted chicken like this is naturally free of any grain-based ingredients without requiring a single substitution. Every component here — the garlic-infused olive oil, the fresh herbs, the lemon — is straightforwardly clean and easy to verify. Starting the bird at high heat and then dropping the temperature is the key to that shatteringly crisp, golden skin you want, and the ten-minute rest before carving keeps all those juices exactly where they belong. Finish with a scatter of fresh parsley and a squeeze of lemon, and you have a showstopper dinner that looks far more impressive than the effort it actually takes.
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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.
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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