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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.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Japanese, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium whole chicken about1.5-2kg
  • 2 Tbsp miso paste
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp groundnut oil
  • 1 Tbsp Japanese rice vinegar
  • 1 tsp minced ginger
  • 1 tsp sesame seeds

Method
 

  1. Pat-dry the chicken (including cavity) with paper towel.
  2. Combine miso paste, soy sauce, vinegar, ginger and oil in a small bowl. Rub this miso mixture all over chicken, including the cavity.
  3. Place chicken on a plate, then cover with foil and refrigerate for 1 hour to marinate, overnight if you can.
  4. 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.
  5. Let it rest for 10 minutes (under cover) before carving.
  6. Serve with the pan juices poured over the servings.