(3-1/2 lb) roasting chicken
1 tsp Salt
1 cup Orange juice
1/4 cup Light brown sugar
Shallots
Bay leaf
1 Tbsp Dijon mustard
Garlic cloves
Ripe papaya; peeled and cut-in half; with 1 half sliced-thin and reserved
for-garnish
1/4 tsp Dried thyme
1/2 tsp Salt
1/4 tsp Freshly ground black pepper
1 Tbsp Butter
Sprigs of fresh parsley; for-garnish
Sprigs of fresh watercress;-for garnish

Rub the chicken evenly with the salt, then set aside. In the
workbowl 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 and 45 minutes.

After putting the chicken in the oven, prepare the papaya glaze.
Strain the marinade through a fine sieve into the workbowl 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.