Miso Orange Pepper Roasted Chicken

Recipe byEric Gower

This is everything roasted chicken should be: moist, deeply flavorful meat with crisp, citrus-savory skin, all with a minimum of effort. You can get great results without brining the chicken first if you use a quality chicken, but it's the brining that makes it so moist and special. Because the brine prep takes only a few minutes, this easy step will repay you in spades. (Proceeds benefit Japan. Recipe courtesy of Eric Gower.)



  • 1 cup soy sauce (for brine)
  • 1/2 cup brown sugar (for brine)
  • 2 cups war water, then enough cold water to submerse the bird
  • 1 whole chicken, preferably organic and free-range
  • Zest of two oranges
  • Juice of one orange
  • 1 (already zested) orange, cut into quarters
  • 2 tablespoons miso


  1. Pour the soy sauce into a pasta pot (or clean bucket) big enough to hold the chicken, add the sugar, and swirl around to dissolve. Add 2 cups of warm water, and swirl around some more to dissolve the sugar. Place the chicken into it, and add enough cold water to cover completely, and let it brine. Six hours is ideal, but even one hour will make a big difference in keeping the meat moist.
  2. Preheat oven to 300F. Rinse off the bird in cold running water, and dry it thoroughly with paper towels, including inside the cavity. Set it breast- up on a roasting pan outfitted with a rack that’s been sprayed with olive oil.
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