Miso Butter Roasted Chicken
Miso Butter Roasted Chicken is a flavorful dish where whole or cut chicken is marinated and roasted with a rich blend of miso paste and butter. The miso adds a deep umami taste, while the butter creates a crispy, golden skin and tender, juicy meat. This fusion of Japanese and Western flavors results in a savory, aromatic main course that's both comforting and unique.
Ingredients
- 1-pound medium fresh mushrooms
- 1 pound baby red potatoes
- 1-pound fresh Brussels sprouts, halved
- 6 garlic cloves, minced
- 1 tablespoon olive oil
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 roasting chicken (5 to 6 pounds)
- 1/4 cup butter, softened
- 1/4 cup white miso paste
Instructions
- Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan.
- Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick).
- Roast until a thermometer inserted into thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (The miso mixture on the chicken will appear very dark while roasting.)
- Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy and serve with chicken. Top with additional fresh thyme if desired.
Nutrition
Calories: 653kcalCarbohydrates: 25gProtein: 54gFat: 37gSaturated Fat: 13gCholesterol: 170mgSodium: 912mgFiber: 4gSugar: 3g
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