Hazelnut Free Crispy Skin Salt and Sage Roast Chicken
Few things beat a golden, crackling roast chicken pulled straight from the oven, and this one delivers on every front. The secret to that shatteringly crispy skin is a simple overnight dry rest in the refrigerator — no fancy equipment, just patience and a wire rack. A fragrant paste of coconut oil, fresh sage, thyme, garlic, ginger, and turmeric gets worked both under the skin and over the outside, so the flavor goes deep into the meat rather than just sitting on the surface. The cavity is stuffed with whole garlic, lemon, and fresh sage sprigs, which perfume the bird from the inside out as it roasts. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnut and hazelnut-derived ingredients — every component is straightforward and easy to verify at the store. The two-temperature roasting method — a blast of high heat followed by a gentler finish — gives you bronzed, crispy skin without drying out the breast meat. Rest it for ten minutes before carving and you'll have juicy, herb-scented chicken that looks and tastes like it came from a serious kitchen.
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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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