Paleo Herb Roasted Chicken

Carefully loosen the skin from the chicken breast and thighs, working your fingers gently underneath without tearing the delicate skin.

Spread half of the herb paste directly under the skin, massaging it from the outside to distribute evenly over the breast and thigh meat.

Rub the remaining herb paste all over the exterior of the chicken, ensuring complete coverage including the legs, wings, and back.

Stuff the cavity with a quartered lemon, smashed garlic cloves, and additional herb sprigs to infuse the meat with aromatic flavors from the inside.

Place the chicken breast-side up on a bed of roughly chopped onions, carrots, and celery in a cast-iron skillet or roasting pan.

Roast in a preheated 220°C (425°F) oven for 15 minutes to crisp the skin, then reduce to 190°C (375°F) and continue for 45-55 minutes.

The chicken is done when the internal temperature of the thigh reaches 74°C (165°F) and the juices run clear when the thigh is pierced.

Remove from oven and transfer chicken to a cutting board, letting it rest for 10-15 minutes while the juices redistribute throughout the meat.

Strain the pan juices through a fine mesh sieve, discarding the aromatics, and season the jus with salt and pepper to taste.

Carve the chicken and serve on a platter with the strained pan jus, accompanied by roasted root vegetables or a large green salad.