Try this whole roasted chicken that is tender and flavorful. Made with basic spices (feel free to use dried instead of fresh!) this whole foods dinner is easy to whip up. It is AIP and Paleo compliant!
Preheat oven to 450°.
Rinse chicken under cold water and pat dry with a paper towel. Place in roasting pan lined with parchment paper or foil.
Insert sliced lemons into the cavity of the chicken, only 2-3 slices. Do not over-stuff cavity, allow for air flow to ensure even cooking.
Make 6 small slits in the skin and flesh of chicken (two in breast, one in thigh on both sides) and insert whole garlic cloves.
In a small bowl, mix minced garlic, chopped rosemary, thyme leaves, salt, pepper, and melted lard. Rub into chicken skin on all sides except the bottom.
Place chicken in middle of the oven and roast at 450° for 20 minutes. Reduce oven temperature to 375° and continue to bake until internal temperature reaches 165°, approximately 10-15 minutes of total roasting time per pound of chicken.
Allow to rest for 10 minutes so juices redistribute through the meat before carving and serving. Enjoy!