Wheat Free Crispy Skin Salt and Sage Roast Chicken
Few things rival a perfectly roasted chicken with skin so crispy it practically shatters when you cut into it. The secret here is the overnight dry rest in the refrigerator, which pulls moisture from the skin so it crisps up beautifully in a screaming-hot oven rather than steaming. A fragrant paste of coconut oil, fresh sage, thyme, garlic, ginger, and turmeric gets worked directly under the skin and all over the outside, meaning every single bite is deeply seasoned and aromatic. Stuffing the cavity with whole sage sprigs, a halved head of garlic, and fresh lemon adds another layer of flavor that perfumes the meat from the inside out. Every ingredient here is naturally free of wheat and gluten-containing grains — no flour, no breadcrumbs, no thickeners — so there's nothing to swap or substitute. It's the kind of centerpiece roast that looks and tastes like you spent all day on it, even though the oven does most of the heavy lifting. Serve it with lemon wedges and a few fresh sage leaves for a finish that's as beautiful as it is satisfying.
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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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