Macadamia Free Crispy Skin Salt and Sage Roast Chicken
Roast chicken is one of those timeless centerpiece dishes that never gets old, and this version delivers the kind of shatteringly crispy, golden skin that makes everyone reach for a second piece. The overnight dry-rest in the refrigerator is the real secret — it draws moisture away from the skin so the high-heat roast can do its job beautifully. A fragrant paste of coconut oil, fresh sage, thyme, garlic, turmeric, and ginger gets worked both under the skin and over the outside, meaning every bite is deeply seasoned and aromatic all the way through. Stuffing the cavity with whole sage sprigs, a halved head of garlic, and lemon halves perfumes the meat from the inside out as it roasts. The two-temperature method — starting hot at 450°F then dropping to 375°F — locks in that gorgeous color while giving the thighs time to cook through without drying out the breast. There are no nuts of any kind in this recipe, so anyone navigating tree nut concerns can dig in without a second thought. Serve it straight from the pan with lemon wedges and a few fresh sage leaves, and it looks like something you'd order at a serious restaurant.
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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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