Roasted Chicken with Papaya Glaze

Rub the chicken evenly with the salt, then set aside.

In the work bowl of a food processor, combine the orange juice, brown sugar, and shallots. Pulse for 10 to 20 seconds, until the shallots are finely minced.

Place the chicken in a shallow dish and pour the orange juice mixture over it. Crumble the bay leaf over the chicken, then cover with plastic wrap. Marinate in the refrigerator for a least 6 hours, or overnight.

Preheat the oven to 375 degrees F. Transfer the chicken to a roasting pan (reserving the marinade) and roast for a total of 1 hour 45 minutes.

After putting the chicken in the oven, prepare the papaya glaze. Strain the marinade through a fine sieve into the work bowl of a food processor. Add the mustard, garlic, papaya, half, thyme, salt, and black pepper. Pulse 10 to 20 seconds, until well blended and any garlic lumps are gone.

Divide the mixture in half, using one half for basting the chicken and the other half for the sauce.

Baste the chicken with papaya glaze at least once every half hour while roasting. When the chicken is cooked, place it on a large, warmed serving platter and set aside.

Pour off all but 2 tablespoons of the pan drippings and discard. Place the remaining 2 tablespoons drippings (scrapping the bottom of the roasting pan to loosen the bits) in a small saucepan and whisk in the butter over medium heat. Add the remaining half of the glaze to the saucepan and cook 4 to 5 minutes.

Pour some sauce over the chicken and place the reserved papaya slices on top. Place remaining sauce in serving dish, garnish the platter with parsley and watercress, if desired, and serve immediately.

NOTE: As a precaution, you might want to start with a fresh juice mixture for the glaze and baste, as it was used for marinating raw poultry. The other alternative is to boil the marinade for a couple of minutes and then proceed with the instructions for preparing the glaze.