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1
Rinse and pat the chicken dry with paper towels.
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2
Rub it with the salt and place it in a baking dish just large enough to hold it.
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3
In a blender or a food processor, combine the orange juice, olive oil, brown sugar and shallots.
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4
Process until the shallots are finely minced.
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5
Pour the orange juice mixture over the chicken, crumble the bay leaf over the top and cover the whole dish tightly with plastic wrap.
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6
Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally.
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7
Preheat the oven to 375F Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water.
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8
Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more.
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9
As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids and add the mustard, garlic, halved papaya, thyme, salt and pepper.
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10
Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth.
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11
Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so.
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12
When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove.
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13
Discard all the fat from the roasting pan, saving the pan drippings.
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14
Scrape the drippings into a small saucepan and place it over medium heat.
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15
Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes.
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16
Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips.
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17
Drizzle a little of the sauce over the top.
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18
Serve at once, passing the remaining sauce.
