This dry-brined bird is the whole point: salt and fresh herbs go under the skin days ahead, then a screaming-hot skillet and a high oven turn out skin that's deeply bronzed and shatteringly crisp while the meat stays juicy all the way through. Carved into legs, thighs, and sliced breast, it sits atop a warm, vibrant tumble of shallots and garlic softened in olive oil, plumped currants, toasted pine nuts, and peppery arugula, all pulled together with a splash of red wine vinegar and the chicken's own pan drippings. Every component here is real, whole food — nothing processed, nothing you can't pronounce — which makes it a natural fit for a Paleo table. The result is rustic and restaurant-worthy at once: rich, savory, a little tangy, and built entirely around technique rather than shortcuts. It's the kind of centerpiece roast that makes a weeknight feel like an occasion, and it holds up beautifully as a Paleo go-to whenever you want something impressive without much fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
One to three days before serving, dry-brine the chicken: pat it completely dry with paper towels. Using your fingers, carefully loosen the skin over the breast and thighs without tearing it. Slide the thyme and rosemary sprigs under the skin, distributing them evenly. Season the bird all over — including under the skin and inside the cavity — with the kosher salt and black pepper. Set the chicken uncovered on a plate or small rack and refrigerate for 24 to 72 hours; the longer the brine, the more seasoned and dry the skin will be.
About 1 hour before roasting, remove the chicken from the refrigerator and let it sit at room temperature. Heat the oven to 475°F (245°C) with a rack in the upper third.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
