Roasted Miso-Citrus Chicken
My first great roast chicken in Paris came from a neighborhood "deli," where I smelled the chicken turning on a rotisserie before I saw it. When I tracked that amazing smell to its source, I devoured its crackling skin and supremely flavorful meat on the spot.
I've dreamed of "reproducing" that bird, and this recipe is a giant step in that direction. The Miso-Citrus Marinade adds flavor to the chicken, but also enhances its natural taste. Cooked with potatoes and other vegetables, this makes a onepot feast.
Serves 3 or 4
One 5- to 7-pound chicken, preferably organic and/or free-range or kosher, washed and dried
2 cups Miso-Citrus Marinade
3 large baking potatoes, washed and sliced 1⁄2 inch thick
1 large yellow onion, sliced 1⁄8 inch thick
One 1-pound bag peeled baby carrots
2 tablespoons extra-virgin olive oil
2 lemons, halved
Kosher salt and freshly ground black pepper to taste
- Place the chicken on a plate. Rub the chicken inside and out with the marinade and marinate, refrigerated, for at least 4 hours and preferably overnight.
- Place a heavy baking sheet or large ovenproof skillet in the oven and preheat the oven to 525°F.
- Meanwhile, in a large bowl, combine the potatoes, onions, carrots, oil and the juice of the lemons. (Stuff the lemon halves inside the chicken's cavity.) Season the vegetables with the salt and pepper..
- Pull out the oven rack with the tray and spray with nonstick cooking spray. Turn the vegetables onto the tray (be careful, there will be a lot of sizzling). Place the chicken on the vegetables breast side up, and roast until the chicken is evenly brown, 25 to 30 minutes. (You may need to rotate the chicken to ensure this.) Tent the chicken with foil, reduce the oven to 325°F., and continue to roast until the juices run clear when a leg joint is pricked with a paring knife, 25 to 30 minutes more. Halfway through the cooking period, lift the chicken and turn the vegetables.
- Transfer the chicken to a cutting board and allow it to rest for 10 minutes. Using a spatula, carefully scrape the vegetables from the pan and place them on a large platter. Place the chicken on top of the vegetables and carve it at table, or carve the chicken, place the pieces on top of the vegetables, and serve.
Breaking Down a Chicken