Lemon-Garlic Roast Chicken with Yuzu Kosho

Yuzu kosho brings bold flavor to these lemony roast chicken breasts, enhancing the citrus flavor in the dish, too. But beware: Yuzu kosho is very spicy, so start with a little and increase the amount as your palate permits.

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  1 Tbs. fresh thyme leaves
  
  


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  1 medium clove garlic, peeled
  
  


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  Kosher salt
  
  


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  4 large, bone-in, skin-on chicken breast halves (about 3-1/2 lb.)
  
  


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  1 large lemon, 3/4 inch cut from each end and the rest thinly sliced crosswise (about 12 slices)
  
  


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  2 Tbs. canola oil
  
  


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  Freshly ground black pepper
  
  


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  2 to 4 tsp. green yuzu kosho
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Mince and then smear the thyme, garlic, and a pinch of salt together with the side of a chef’s knife to create a paste.

Rub the skin of the chicken breasts with the cut side of the lemon ends. Carefully loosen the skin of each breast and spread about 1/2 tsp. of the garlic-thyme paste between the skin and meat. Smooth the skin over the paste, brush the chicken breasts all over with the oil, and season with 1/2 tsp. salt and 1/2 tsp. pepper total.

Set a wire rack over a large rimmed baking sheet lined with foil and arrange the lemon slices in a single layer on the rack. Put the chicken breasts skin side up on the lemon slices and roast until an instant-read thermometer inserted in the thickest part of a breast registers 150°F, about 35 minutes. Raise the oven temperature to 450°F and continue roasting until the skin is crisp and browned and the thermometer registers 165°F, about 10 minutes more. Remove from the oven. Using a pastry brush, spread the yuzu kosho in a thin layer all over the skin of the chicken. Serve the chicken with the lemon slices, if you like.