Miso Butter Roasted Chicken
I love this miso roast chicken recipe because the prep work is done in the beginning. Look for a prepared spatchcock chicken in your grocery store. If you can't find one, ask your butcher to spatchcock the chicken. Once it's in the oven, there's ample time to set the table and talk. — Stefanie Schaldenbrand, Los Angeles, California
Total TimePrep: 25 min. Bake: 1-1/2 hours + standing
- 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
- 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; remove and save for making gravy. 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 in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on 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. Serve with chicken. If desired, top with additional fresh thyme.
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