Dairy Free Crispy Skin Salt and Sage Roast Chicken
Few things rival a properly roasted chicken pulled from the oven with skin so golden and crackling it practically shatters at the touch. The secret here is patience — an overnight rest in the refrigerator draws moisture away from the skin, setting you up for that deeply caramelized exterior that's nearly impossible to achieve any other way. Instead of butter, melted coconut oil carries a fragrant paste of fresh sage, thyme, minced garlic, ground ginger, and turmeric both under and over the skin, so every bite is layered with warmth and herby depth. A halved head of garlic, fresh sage sprigs, and lemon tucked into the cavity perfume the meat from the inside out as it roasts. The two-temperature method — a blast of high heat followed by a gentler finish — locks in juices while keeping that skin impossibly crisp all the way through. Anyone avoiding dairy knows that most roast chicken recipes lean hard on butter, but coconut oil does the heavy lifting here without sacrificing any richness or flavor. Serve it with lemon wedges and a few extra sage leaves, and it looks as impressive as anything you'd order at a restaurant.
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!