Roast Koji Chicken

Ingredients for Roast Koji Chicken

• 2 tablespoons granular rice koji

• 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt

• 1 (3 1/2–4-pound) chicken, patted dry

• Freshly ground black pepper

Grind koji in a spice mill or a blender to a fine powder. Transfer to a small bowl and mix in salt; set aside.

Starting at the neck end of the chicken, gently slide your fingers between the skin and breast to loosen skin; continue working down the thighs and legs to fully separate skin from meat (be careful not to tear). Rub koji mixture under skin all over meat and inside cavity, distributing evenly. Season outside of chicken generously with pepper and place on a wire rack set inside a rimmed baking sheet. Chill at least 8 hours and up to 2 days, leaving uncovered up to 24 hours, then loosely covering if chilling longer.

Let chicken sit at room temperature 45 minutes.

Preheat oven to 218°C. Roast chicken until skin is starting to brown all over, 15–20 minutes. Reduce oven temperature to 177°C and continue roasting chicken until an instant-read thermometer inserted into the thickest part of a thigh registers 74°C, 40–45 minutes. Transfer to a cutting board and let rest at least 15 minutes before carving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.