Crispy Skinned Roast Chicken

Serves 6 Prep Time 20 minutes   Cook Time 55 minutes   Rated:

No Thermomix required, just some good basic cooking skills and of course my fave salt, Murray River pink salt flakes! There is nothing quite as enticing as the smell of a chicken roasting. It is homey, mouth watering and promises of a good night in. So sort out your taters, get the salt organised and the free range chook, sage doesn't hurt either. Dinner is served!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!




Preheat oven to 230°C. Line the base of a roasting tray with foil.


Wash chicken and dry thoroughly with paper towel. Stuff the chicken with lemon, garlic and sage.


Brush chicken generously with melted butter and sprinkle with pink salt flakes. Refrigerate uncovered for at least 1 hour.


Place chicken upside down on the roasting rack, tucking wings behind. Brush with more of the melted butter and sprinkle with salt.


Roast for 25 minutes. Turn chicken the right side up, tucking wings behind. Brush with more melted butter and/or pan juices, sprinkle with more salt. Cook for 20 minutes.


Turn up the heat to 260°C if your oven goes that high. And cook for 10 minutes or until brown and crispy. Rest for 20 minutes.


Serve with roast vegetables and garnish with fresh sage leaves.

Served with

More Mains

That's all the recipes!

No more recipes to load