Lemon-Garlic Roast Chicken with Yuzu Kosho
Yuzu kosho brings bold flavor to these lemony roast chicken breasts, enhancing the citrus flavor in the dish, too. But beware: Yuzu kosho is very spicy, so start with a little and increase the amount as your palate permits.
To learn more, read the article:
The Weeknight Pantry
1 Tbs. fresh thyme leaves
1 medium clove garlic, peeled
4 large, bone-in, skin-on chicken breast halves (about 3-1/2 lb.)
1 large lemon, 3/4 inch cut from each end and the rest thinly sliced crosswise (about 12 slices)
2 Tbs. canola oil
Freshly ground black pepper
2 to 4 tsp. green yuzu kosho
Position a rack in the center of the oven and heat the oven to 350°F.
Mince and then smear the thyme, garlic, and a pinch of salt together with the side of a chef’s knife to create a paste.
Rub the skin of the chicken breasts with the cut side of the lemon ends. Carefully loosen the skin of each breast and spread about 1/2 tsp. of the garlic-thyme paste between the skin and meat. Smooth the skin over the paste, brush the chicken breasts all over with the oil, and season with 1/2 tsp. salt and 1/2 tsp. pepper total.
Set a wire rack over a large rimmed baking sheet lined with foil and arrange the lemon slices in a single layer on the rack. Put the chicken breasts skin side up on the lemon slices and roast until an instant-read thermometer inserted in the thickest part of a breast registers 150°F, about 35 minutes. Raise the oven temperature to 450°F and continue roasting until the skin is crisp and browned and the thermometer registers 165°F, about 10 minutes more. Remove from the oven. Using a pastry brush, spread the yuzu kosho in a thin layer all over the skin of the chicken. Serve the chicken with the lemon slices, if you like.
Serve this dish with steamed broccoli tossed with sautéed fresh ginger, soy sauce, and sesame oil.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 120
, pp. 53
October 25, 2012