Mustard Free Crispy Skin Salt and Sage Roast Chicken
A golden, crackling roast chicken is one of the most satisfying things you can pull out of an oven, and this version delivers on every level. The overnight dry-rest in the refrigerator is the real secret — it draws moisture away from the skin so it crisps up beautifully at high heat without any fuss. A fragrant paste of coconut oil, fresh sage, thyme, garlic, turmeric, and ginger gets worked directly under the skin and all over the outside, so every bite is deeply seasoned and aromatic. The cavity is stuffed with whole garlic, fresh sage sprigs, and lemon halves, which perfume the meat from the inside out as it roasts. For anyone navigating mustard sensitivities, this recipe is a breath of fresh air — the bold, complex flavor comes entirely from herbs, spices, and a splash of apple cider vinegar, with absolutely no mustard hiding anywhere in the ingredient list. The two-temperature roasting method — starting hot, then dropping the heat — gives you that shatteringly crisp skin on top while keeping the thigh meat juicy and perfectly cooked through. Rest it for ten minutes before carving and serve with extra lemon wedges for a dinner that looks and tastes genuinely impressive.
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!