Herb-Roasted Chicken

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This Herb-Roasted Chicken features a juicy, succulent inside and a savory, crispy outside that is *chef’s kiss* decadent. Turn the leftovers (if you have any) into wraps, sandwiches, bone broth, and more! Tips and tricks are included to help you get the most out of the process! {Paleo}


  • 5 pound whole chicken, fresh (preferred) or fully thawed
  • 2 large or 4 small onions, halved, any color
  • 2 lemons, sliced
  • 68 cloves of garlic, divided
  • Several sprigs fresh rosemary and thyme and sage leaves

For the olive oil and herb mixture:

  • 1/4 cup olive oil (plus more for basting)
  • Pinch of sea salt
  • 1 clove garlic, pressed
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried sage


  1. Place the oven rack in the lower third of the oven and then set the oven to 425 degrees. In a small dish combine the olive oil, sea salt, and dried herbs. Set aside.
  2. Add enough water to a roasting pan to cover the bottom. Add the onions, 4-5 garlic cloves, lemon slices, and fresh herbs to the pan. Set the chicken on top of the ingredients in the roasting pan and use a pastry brush to drizzle half of the olive oil and herb mixture over the top of the chicken. Gently slide your hand underneath the skin of the chicken, and gently spoon in the remaining olive oil and herb mixture. Insert 2 garlic cloves and a few fresh herbs into the cavity of the chicken, careful not to overstuff the chicken. Tie the legs together, using a piece of twine.
  3. Place the pan in the oven and roast until the internal temperature of the chicken thigh is about 175-180 degrees (about 2-2.5 hours), basting every 30 minutes with additional olive oil. After the first hour of roasting, rotate the pan 180 degrees. After the second hour, rotate the chicken 45 degrees and let roast for about 15 minutes. If more roasting time is needed, then rotate the pan 180 degrees and roast for another 15-30 minutes.
  4. Once the ideal internal temperature is reached, then remove the chicken from the oven and tent it with aluminum foil for about 10-20 minutes.
  5. Serve warm or refrigerate leftovers in an airtight container for about 3 days.


  • Helpful equipment includes a 9×13 baking dish or roasting pan, twine, a meat thermometer, aluminum foil, and a sharp carving knife.
  • Yield is an approximation.
  • Be careful not to overstuff the chicken cavity and ensure the chicken, if it was frozen, is fully thawed before beginning.
  • If you would like to use fresh herbs in the olive oil and herb mixture, then triple the amounts listed for the dried herbs.
  • Use the pan drippings to make Gluten-Free Gravy or the Pan drippings and carcass to make Homemade Bone Broth.