New year, new roast chicken recipe.
1 daikon, cut into 1-inch-thick rounds1/8 ounce dried kombu, broken into small pieces1 whole chicken, rinsed and patted dryPreheat oven to 400°F. Toss together squash, daikon, oil, 1 teaspoon salt, and pepper in a large bowl. Arrange squash mixture in a roasting pan in a single layer.Process kombu in a spice grinder until finely ground, about 25 seconds. Stir together 1 teaspoon ground kombu , butter, garlic, lemon zest, and 1 3/4 teaspoons salt until thoroughly blended.
Carefully run your fingers underneath skin of chicken breasts and thighs to loosen. Spread butter mixture under skin. Season outside of chicken with remaining 1 teaspoon salt. Place chicken on top of squash mixture.Roast in preheated oven until a thermometer inserted into thickest portion of breast registers 155°F, about 1 hour, gently stirring squash mixture halfway through. Remove pan from oven; let chicken rest at least 15 minutes. Carve chicken, and serve with roasted vegetables.
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