Miso Butter Roasted Chicken

Name: Miso Butter Roasted Chicken
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: Asia, Japanese
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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 25 min. Bake: 1-1/2 hours + standing

By Taste Of Home Editorial Team

Recipe by Stefanie Schaldenbrand, los angeles, California

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jun. 07, 2022

I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it’s in the oven, there’s ample time to set the table and talk. —Stefanie Schaldenbrand, Los Angeles, California

Test Kitchen Tips

Toss vegetables with grated Parmesan cheese and lemon zest once they are finished roasting.

Mix Thai basil or ginger with the miso butter for additional flavor.

For additional spice, add red chili flakes to the chicken or vegetables.

TEST KITCHEN APPROVED

Miso Butter Roasted Chicken

Contest Winner

5 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:1 hour 30 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
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.

2
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).
3
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.)
4
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.