Inspired by the famous roast chicken at Zuni Cafe in San Francisco, fashion designer and food writer Peter Som created this take that involves glazing the bird in a sweet-savory blend of hoisin, orange juice and honey. It’s served atop schmaltzy, crunchy bread and topped with parsley.
Som’s forthcoming cookbook, “Family Style” (Harvest, $40), draws on family recipes from his Mill Valley childhood.
Hoisin Honey Roast Chicken
Serves 4
INGREDIENTS
One 3½-pound chicken, giblets removed
“Family Style: Elegant Everyday Recipes Inspired by Home and Heritage,” by Peter Som (Harvest, $40) shares a collection of recipes and stories from the fashion designer. (Courtesy Harvest)
Kosher salt, freshly ground black pepper
¼ cup hoisin
3 tablespoons honey
2 tablespoons orange juice
2 tablespoons neutral oil
2 teaspoons toasted sesame oil
3 garlic cloves, finely minced
2 scallions, cut into 2-inch pieces, plus thinly sliced scallions for garnish
½ cup flat-leaf parsley leaves and tender stems, plus more for garnish
2 tablespoons unsalted butter
2 or 3 (1-inch-thick) slices country bread, torn into bite-size pieces
2 tablespoons furikake
DIRECTIONS
Cut the chicken under the breast from the cavity to the tail on each side, leaving a hinge. Open it up like a suitcase and place skin side up. Use the palm of your hand to flatten, especially at the breastbone. Pat the chicken dry with a paper towel, then season generously with salt and pepper.
In a large zip-top bag, combine the hoisin, honey, orange juice, neutral oil, sesame oil, garlic, scallions, parsley, a generous pinch of salt and 4 or 5 grinds of pepper, then add the chicken. Push as much air out of the bag as possible and seal. Use your hands to massage things around, so the chicken is coated in the marinade. Place the bag on a plate and refrigerate for at least 1 hour or up to 24 hours, turning the bag every few hours.
Remove the chicken from the fridge 30 to 45 minutes before you’re ready to cook and let it come to room temperature.
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Remove the chicken from the bag, letting as much of the marinade drip back into the bag as possible, and transfer skin side up to the prepared baking sheet. Pour the marinade from the bag into a small bowl. Cover the baking sheet with foil and roast for 45 minutes. Remove the foil, baste generously with half the reserved marinade, and roast for 10 minutes, uncovered. Baste again (you should have used up all the marinade) and roast for another 10 minutes, or until the internal temperature is 165 degrees in the thickest part of the thigh and the chicken is burnished and deep brown.
Remove from the oven and let rest for 15 minutes, then carve.
While the chicken is resting, melt the butter in a large skillet over medium heat. Toast the bread in the butter on both sides until golden brown, about 3 minutes per side.
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Put the bread on a platter and spoon the pan juices generously atop. Arrange the chicken on top. Sprinkle generously with the furikake, then garnish with sliced scallions and flat-leaf parsley and serve.
From Family Style by Peter Som. Copyright © 2025 by Peter Som. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
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