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
1. 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.
2. Place a
heavy baking sheet or large ovenproof skillet in the oven and preheat
the oven to 525°F.
3.
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..
4. 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.
5. 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.
