Cashew Free Crispy Skin Salt and Sage Roast Chicken
Roast chicken is one of those dishes that feels both impressive and deeply comforting, and this version delivers on every front — crackling golden skin, juicy meat, and an herb paste that perfumes the whole bird from the inside out. The secret starts a day ahead, when the chicken rests uncovered in the fridge overnight so the skin dries out completely, setting you up for that satisfying crunch straight from the oven. Coconut oil stands in for butter as the fat base of the herb paste, carrying minced garlic, fresh sage, thyme, ginger, and turmeric deep under the skin and all over the outside of the bird. A halved head of garlic and fresh sage sprigs stuffed into the cavity keep things fragrant while the chicken roasts, and a splash of apple cider vinegar in the paste adds just enough brightness to balance the earthy spices. The two-temperature roasting method — a blast of high heat followed by a gentler finish — is what locks in moisture while keeping the exterior beautifully crisp. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based ingredients, so there's nothing to swap or second-guess. Serve it straight from the pan with lemon wedges and a few extra sage leaves, and watch it disappear.
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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.
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