Sunday Supper: Soy-Glazed Roast Chicken

Recently, Chicago's Stephanie Izard (Girl & the Goat, Little Goat and Little Goat Bread) came out with a line of sauces and rubs. Let me tell you, they're pretty indispensable. Her "The Marinade"—available at Chicago area specialty grocers—was the inspiration for this dish.

Tangy and a bit spicy with a sweet finish, it turns chicken skin into a near-black crackle when it's basted periodically throughout the cooking process. But because the chicken does get pretty dark, you may need to tent it with foil and/or flip the proverbial bird halfway through.

When the chicken is done cooking, the pan juices become an excellent gravy. Just scrape up residual brown bits and reduce it with wine. Then, finish it with a pat of butter, and drizzle some more of that sauce atop the carved chicken.

Incidentally, the results are perfect tucked into roti with accoutrements of your choice. Or serve yours with a bowl of fried rice. In the event you have leftovers, use them as the foundation of a Chinese chicken salad that's dotted with mandarin oranges.