Sticky Miso Shallot Chicken

55 Minutes

〰️

55 Minutes 〰️

Serves 4

Ingredients

1 whole chicken, butterflied
8 shallots, halved and skinned
1 bulb of garlic, halved horizontally
Miso Butter Marinade:
50g (1.8 oz) softened butter
1.5 tablespoons miso paste
1 tablespoon Dijon mustard
1 tablespoon honey
Zest and juice of 1 medium lemon
Generous crack of black pepper

Method

Preheat the oven to 220°C (428°F).

In a small bowl, mix softened butter, miso paste, Dijon mustard, honey, lemon zest, lemon juice, and cracked black pepper until well combined.

Place the halved shallots and garlic bulb in a large baking dish.

Position the butterflied chicken on top of the shallots and garlic.

Smother the chicken evenly with the miso butter marinade, ensuring it’s well coated. Drizzle the chicken and shallots in 1 tablespoon of olive oil.

Roast in the oven at 220°C for 25 minutes, until the chicken is nicely browned.

Reduce the temperature to 160°C (320°F) and continue roasting for another 10-15 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) in the thickest part.

If you don’t have a thermometer, insert a skewer into the thickest part of the leg; if the juices run clear, the chicken is cooked.

Let the chicken rest for 10 minutes before carving.

Serve with the sticky roasted shallots and garlic.

Notes

This pairs perfectly with some roast potatoes and a fresh green salad!