Crispy Oven-Roasted Whole Chicken | Paleo, Keto & Whole30-Friendly

This easy oven-roasted whole chicken is foolproof and ready with just 10 minutes of prep. The bird comes out flavorful, crispy-skinned and juicy, without the additives or hidden sugars often found in store-ready chickens. Naturally paleo, Whole30, AIP, and keto friendly, this simple roast works for weeknight dinners or meal prep.

If you like this recipe, try a similar dish: AIP Turkey Breast in a Maple Garlic Sauce.

What you need to make this oven-roasted AIP chicken

• 1 whole chicken (about 5 pounds). If frozen, fully thaw in the refrigerator before cooking.
• Paprika (omit for strict AIP; adds a mild smoky flavor)
• Dried oregano
• Dried basil
• Onion powder (or 6–7 fresh garlic cloves if you prefer)
• Garlic powder
• Pink sea salt (don’t skip this — it seasons the bird)
• Bone broth (helps keep the breast moist while roasting)
• Cooking oil or spray (brush on oil if you don’t use a spray)

How to make oven-roasted AIP chicken

• Note: the chicken must be fully defrosted. Large birds can take 2–3 days to thaw in the fridge on a plate.
• Preheat the oven to 400°F (204°C).
• Remove the giblets from the cavity — they are usually in a bag. You can discard them or save for stock.
• Place the chicken in a roasting pan, breast side down. A roasting pan cooks the bird evenly on both sides.
• Pat the chicken dry with paper towels. (Do not rinse; oven heat will kill surface bacteria and rinsing can spread raw juices.)
• Mix the dried spices in a small bowl.
• Oil the chicken on both sides, either with a spray or brushed oil.
• Sprinkle the spice mix evenly over the chicken.
• Return the chicken to the pan with the breast side down.
• Cut one onion and one lemon in half and stuff the cavity with the onion, lemon, fresh thyme and rosemary.
• Optional but helpful: truss the legs together with kitchen twine so the bird cooks more evenly.
• Pour bone broth into the bottom of the roasting pan, then roast for about 85 minutes. The safest way to check doneness is with a meat thermometer — the internal temperature should reach 165°F (74°C) in the thickest part of the breast and thigh.
• If you don’t have a thermometer, you can slice into the thickest part to check for clear juices and no pink meat once the time is up, though a thermometer is recommended for reliability.
• Baste the chicken with the pan juices or bone broth every 20 minutes to keep it moist and develop a golden, flavorful skin.
• Remove from the oven, rest briefly, carve, and enjoy.

What to serve with this roasted chicken

This roast is very versatile — pair it with garlic mashed potatoes, roasted Brussels sprouts with bacon and pomegranate, or any simple roasted or steamed vegetables. It also makes great leftovers for salads, sandwiches, or weekly meal prep.

How to store leftover roasted chicken

It’s best to carve or pull the meat off the bones before storing. Keep the cooked chicken in airtight glass containers in the refrigerator for up to five days.

If you enjoy this recipe, you might also like these chicken recipes: Crispy AIP Chicken Tenders, Almond Butter Chicken Pumpkin Soup, Whole30 Chicken Nuggets, and Whole30 Chicken Teriyaki.