Lemon Lime Herb Paleo Oven Roasted Chicken
Prep time
Cook time
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This Lemon Lime Herb Paleo Oven Roasted Chicken is the perfect dinner for a special occasion or for a night in. Fresh herbs and lemon and lime juices come together to make a tender, juicy, and deliciously flavorful dish the whole family will enjoy! Plus, it’s Paleo, gluten-free, grain-free, dairy-free, refined sugar-free, and clean-eating!
Recipe type: Lunch & Dinner
Serves: 4 servings
  • 1 5lb. Organic, Free Range Whole Chicken
  • 4-5 large garlic cloves, halved and mashed (*see notes for description)
  • 1 ½ cups low sodium chicken broth
  • 4 lemons
  • 3 limes
  • ¼ cup olive oil or fat of choice
  • Large slices of red onion (optional for additional flavor)
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 1 ½ teaspoon lemon thyme or regular thyme
  • 1 teaspoon pepper, or to taste
  • 1 teaspoon kosher salt, or to taste1 teaspoon rosemary
  • 1 teaspoon lemon pepper
  • 1 teaspoon Italian seasoning
  1. Start by removing the giblets, feather remains, and fat of the chicken.
  2. Then, rinse inside and outside of the chicken and dry completely—the drier the crispier it will be.
  3. Preheat the oven to 425°F and place the chicken in a roasting pan with the chicken broth and onion slices.
  4. Thereafter, whisk ½ teaspoon each of black pepper, salt, lemon pepper, rosemary, and Italian seasoning and 1 teaspoon onion powder, lemon (or regular) thyme, and parsley in a small bowl. Take the seasoning mixture and season the inside of the chicken.
  5. Cut 1 lemon and 1 lime in half or quarters and stuff them inside chicken, along with the garlic cloves.
  6. Pour the juice from the remaining lemons and limes all over the chicken, and then massage the olive oil all over the chicken.
  7. Next, season all over the chicken with the remaining spices.
  8. You can tie the legs together with twine for more even baking.
  9. Then, bake for 30 minutes, basting with the juices of the pan every 10 minutes to prevent burning and drying.
  10. Thereafter, carefully place foil over the top of the pan, using oven mitts, and return to the oven for 40 minutes.
  11. Then, take the foil off, pour juices over the top, and return it to the oven for 5-10 minutes to crisp up the skin (the internal temperature at the thickest point of the chicken should read 165°F with a meat thermometer when finished).
  12. Let the chicken rest for at least 10 minutes before slicing and serving. Enjoy! :)
*Smashing the garlic cloves: After cutting the garlic cloves in half lengthwise, place a garlic clove on a cutting board and lay the side of your chef’s knife over the top of it. Then, smash the side of the knife with the heel of your palm)
You can also add potatoes and veggies around the chicken. Just sprinkle with additional spices and remember to baste them too! ;)
Store any leftovers in an airtight container or plastic bag in the refrigerator for 2-3 days.
Recipe by Sabrina's Sinless Secrets at https://sabrinassinlesssecrets.com/dinner-recipes/lemon-lime-herb-paleo-oven-roasted-chicken/