Breastfeeding Friendly Crispy Skin Salt and Sage Roast Chicken
Few things feel more nourishing than a beautifully roasted whole chicken, and this one delivers on every level — golden, crackling skin, deeply aromatic meat, and a herb paste that perfumes the entire kitchen while it cooks. The combination of fresh sage, thyme, garlic, and warming spices like ginger and turmeric makes this far more interesting than a basic roast, and those ingredients happen to be genuinely supportive choices when you're nursing and thinking carefully about what goes into your meals. Coconut oil carries the herb paste beautifully under and over the skin, keeping the meat juicy while helping that exterior get irresistibly crisp. The overnight dry-brine step is the real secret — it takes almost no effort but transforms the texture of the skin completely, so you're not fighting a pale, soft result after all that roasting time. Stuffing the cavity with whole sage, garlic, and lemon means the meat bastes from the inside out, picking up layers of flavor without any processed sauces or additives you'd rather avoid. A ten-minute rest before carving is all that stands between you and the most satisfying plate of the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 1 ½ tsp fine sea salt, plus more for seasoning
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 2 tbsp fresh sage leaves, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp ground ginger
- ½ tsp ground turmeric
- 1 lemon, halved
- 4 sprigs fresh sage, for the cavity
- 1 head garlic, halved crosswise
- 1 tbsp apple cider vinegar
For serving
- fresh sage leaves, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken completely dry inside and out with paper towels. Place it uncovered on a wire rack set over a rimmed plate or baking sheet and refrigerate for at least 8 hours, or overnight, until the skin feels dry and papery to the touch.
- 2
Remove the chicken from the refrigerator 30 minutes before roasting. Heat the oven to 450°F (230°C) with a rack in the lower-middle position.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!