Cinnamon Free Crispy Skin Salt and Sage Roast Chicken
Roast chicken is one of those deeply satisfying meals that feels special without requiring a complicated ingredient list, and this version delivers on every level. The skin comes out genuinely crispy thanks to an overnight dry-rest in the refrigerator — a simple technique that pulls moisture away from the surface so the high-heat roast can do its job beautifully. A paste of coconut oil, fresh sage, thyme, garlic, ground ginger, and turmeric gets worked both under the skin and over the outside, meaning every bite is layered with savory, aromatic flavor. A halved head of garlic and fresh lemon tucked into the cavity perfume the meat from the inside out as it roasts. For anyone navigating a cinnamon sensitivity, this kind of warmly spiced roast chicken can feel like a minefield — so many spice blends and store-bought rotisserie birds sneak it in — but every ingredient here is straightforward and easy to verify. Apple cider vinegar adds a subtle brightness to the herb paste that ties everything together without any hidden spice blends to second-guess. Let it rest before carving and serve with lemon wedges for a weeknight dinner that genuinely looks and tastes like you put in far more effort than you did.
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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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