In this preparation, earthy daikon takes the place of more traditional roast chicken accompaniments like onion or squash. This recipe was inspired by a dish served at Le Vichyssois, a restaurant in Lakemoor, Illinois, near Chicago, and appeared in writer Elizabeth Pollock’s article “Daikon, a Gentle Japanese Giant” (September/October 1996).
- 3 tbsp. butter
- 2 lb. daikon, peeled and cut into 4" sticks
- Salt and freshly ground black pepper
- 1 4-lb. chicken
- 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.
- 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.