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View Gallery Photo: Beatriz da Costa

SERVES 4 – 6

This recipe was inspired by a dish served by Bernard Crétier at Le Vichyssois in Lakemoor, Illinois.

3 tbsp. butter
2 lbs. daikon, peeled and cut into 4" sticks
Salt and freshly ground black pepper
1  4-lb. chicken

1. Preheat oven to 375°. Melt butter in a small saucepan over low heat. Toss daikon with 2 tbsp. of the melted butter, season with salt and pepper, and scatter in a single layer in a roasting pan.

2. Rinse chicken, pat dry, then season inside and out with salt and pepper. Place chicken on top of daikon, brush with remaining 1 tbsp. butter, and roast for 1–1 1⁄2 hours, occasionally stirring daikon to coat well with pan juices. Allow chicken to rest for 10 minutes before carving.

This article was first published in Saveur in Issue #14