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1
Pour the soy sauce into a pasta pot or a clean bucket big enough to hold the chicken, add the sugar, and swirl around to dissolve.
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2
Add 2 cups warm water and swirl around some more to dissolve the sugar.
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3
Place the chicken into it and add enough cold water to cover completely.
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4
Let it brine, refrigerated, for up to 6 hours.
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5
Preheat the oven to 300F.
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6
Rinse off the bird in cold running water and dry it thoroughly with paper towels, including the cavity.
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7
Set it, breast side up, on a roasting pan fitted with a rack sprayed with olive oil.
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8
Zest both oranges, place the grated zest in a small bowl, add the miso, and squeeze the juice from one of the oranges into it.
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9
Mix together with a fork until you have a creamy miso-orange paste.
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10
Gently separate the skin from the chicken meat (see Note).
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11
Spoon the miso paste under the skin, aiming for maximum coverage.
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12
Cut the remaining orange into quarters and stuff into the cavity.
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13
Spray the skin with olive oil spray, pepper liberally, and roast for 30 minutes.
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14
Increase the oven temperature to 375F, remove the pan from the oven, and flip the chicken over using sturdy tongs so it is now breast side down.
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15
Roast for another 30 minutes.
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16
Increase the oven temperature to 425F, remove and flip again, and cook for another 20 minutes to really crisp up the skin.
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17
Remove and let the chicken rest for 15 minutes.
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18
Carve and place on a serving platter (1 like to separate the white and dark meat on the platter).
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19
Squeeze the baked oranges over the meat and sprinkle with salt and pepper to taste.
