Roasted miso chicken
If you like Japanese flavours, try this roasted miso chicken! It’s easy to make and absolutely perfect for a laid back weekend roast dinner. Serve it with rice and Asian-style braised vegetables or salad. Instead of rice vinegar you can use rice wine or mirin.
Ingredients
Method
- Pat-dry the chicken (including cavity) with paper towel.
- Combine miso paste, soy sauce, vinegar, ginger and oil in a small bowl. Rub this miso mixture all over chicken, including the cavity.
- Place chicken on a plate, then cover with foil and refrigerate for 1 hour to marinate, overnight if you can.
- Preheat oven to 180°C. Take the chicken out of the fridge, and allow to come to room temperature. Place it in a roasting dish, breast-side up. Roast for 1 hour or until juices run clear from the when thickest part of the leg (pierce it with a skewer to check). Baste the chicken every 10 minutes or so with the pan juices.
- Let it rest for 10 minutes (under cover) before carving.
- Serve with the pan juices poured over the servings.