Serves 4
60 min
Miso Roast Chicken
Recipe GLPR89b767f4d6c76d
A savory Japanese-inspired roasted chicken with a umami-rich miso glaze. The bird is spatchcocked for even cooking and crispy skin, then marinated in a fragrant paste of miso, ginger, garlic, and mirin before high-heat roasting until perfectly golden and juicy.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 whole chicken, about 4 pounds
1 tablespoon cooking oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons miso paste
1 tablespoon mirin
Directions
Place the chicken breast-side down on a cutting board with the backbone facing you. Using sharp kitchen shears, cut along both sides of the backbone, working from the tail end toward the neck and removing approximately 3/4 inch on each side of the center. Save the backbone for stock or discard.
Turn the chicken skin-side up. Press down firmly on both sides of the breast with the heels of your hands to flatten and crack the breastbone slightly, creating an even thickness across the bird.
In a resealable plastic bag, combine the minced garlic, ginger, miso paste, cooking oil, and mirin.
Place the flattened chicken into the bag and seal. Massage the marinade thoroughly into the skin and all surfaces of the chicken, ensuring even coverage. Refrigerate for at least 30 minutes, or preferably overnight.
Preheat your oven to 425°F.
Remove the chicken from the refrigerator and place it skin-side up in a roasting pan, spreading the legs outward so both thighs face upward and all skin is exposed.
Roast for 20 minutes at 425°F. Then loosely cover the chicken with aluminum foil to prevent excessive browning.
Continue roasting for another 25 to 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F, and the skin is deeply golden and crispy.
Transfer the chicken to a cutting board and let it rest for 15 minutes before carving. This allows juices to redistribute throughout the meat, ensuring moist, tender chicken.
