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Japanese Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Japanese Chicken Roast

Japanese Chicken Roast is a cherished staple at home-cooked meals, embodying the simplicity and satisfaction of Japanese comfort food. This dish is often prepared for weekend family dinners, where its inviting aroma fills the kitchen. The use of salt by hand and a generous touch of fat reflect the intuitive approach of Japanese home cooks, ensuring a dish that is both hearty and deeply flavorful.

The taste is a delightful balance of savory and subtle, with tender chicken seasoned to perfection and roasted alongside potatoes that soak up the flavors. A hint of paprika adds warmth, while lemon provides a fresh, zesty finish. This roast invites sharing, transforming a simple dinner into a communal experience.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (392°F). Begin by patting the whole chicken dry with paper towels to remove any excess moisture, which helps achieve a crisp skin. Generously season the chicken inside and out with fine sea salt, black pepper, and 1 tsp paprika. This seasoning will create a flavorful crust as the chicken roasts.
  2. In a large, oven-safe skillet or roasting pan, heat 2 tbsp oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breast-side down into the pan. Brown the chicken for about 4-5 minutes on each side until the skin is golden brown and crisp. This step locks in the juices and adds depth to the flavor.
  3. While the chicken is browning, wash and peel the 1 kg of potatoes. Cut them into evenly sized chunks, about 2-3 cm each, to ensure they cook evenly. Once the chicken is browned, remove it from the pan and set it aside momentarily.
  4. Add the potato chunks to the same pan, tossing them in the residual oil and chicken drippings. Season them lightly with salt and pepper, then place the browned chicken on top of the potatoes. This allows the potatoes to absorb the flavorful juices from the chicken as it roasts.
  5. Transfer the pan to the preheated oven. Roast the chicken and potatoes for about 45 minutes to 1 hour. The chicken is done when the juices run clear when pierced between the leg and thigh, and the potatoes are tender and golden.
  6. Once cooked, carefully remove the pan from the oven. If there's excess liquid, place the pan over medium heat to reduce the sauce slightly, enhancing its flavor. Taste and adjust the seasoning with more salt if necessary.
  7. Squeeze the juice of the halved lemon over the chicken and potatoes for a fresh, tangy finish. Carve the chicken into serving pieces and arrange them on a platter with the roasted potatoes. Serve immediately, encouraging everyone to share and enjoy this comforting Japanese home-cooked meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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