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roast chicken

JapaneseJapaneseIntermediateIntermediateMain CourseMain Course
Golden brown miso butter roast chicken on a plate with herbs
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Miso Butter
Roast Chicken
Recipe – A Savoury Umami Delight

1 mins
Cooking Time
Intermediate
Difficulty
16
Ingredients
Non Veg
Diet
Miso butter roast chicken is a Japanese-flavour inspired dish that features a whole roast chicken marinated with a mixture of white miso paste, butter, garlic, and a hint of sweetness. The rich marinade is rubbed both under and over the chicken skin, which improves the overall flavour.

Ingredients

UNITSIngredients
115 gm (½ cup)Unsalted butter (softened) (For the miso butter)
60 gm (¼ cup)White miso paste
4Garlic cloves (minced)
1 tbspFresh ginger (grated)
2 tbspHoney or maple syrup
1 tbspMirin (optional)
1.8-2 kgWhole chicken (For the chicken)
(to season)Salt and black pepper
2 tbspOlive oil
1Garlic bulb (halved) (For roasting)
4-5Fresh thyme sprigs
2-3Fresh rosemary sprigs
½ cupWhite wine or chicken stock
For garnishFresh herbs (parsley or cilantro, chopped)
For garnishSesame seeds (optional)
For garnishSpring onions (sliced)

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Directions

Description - Step 1

Step 1: Prepare the miso butter

Combine softened butter, white miso paste, minced garlic, grated ginger, honey, and mirin (if using) in a bowl. Mix thoroughly with a fork or whisk until the mixture is smooth. Set aside at room temperature if using immediately, or refrigerate for up to 24 hours (bring to room temperature before using).

 

Description - Step 2

Step 2: Prepare the chicken

Remove chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the chicken completely dry with paper towels, inside and out. This ensures crispy skin. Season the inside generously with salt and pepper. Carefully loosen the skin over the breast and thighs by sliding your fingers between the skin and meat, being careful not to tear the skin.

 

Description - Step 3

Step 3: Apply miso butter

Take about two-thirds of the miso butter mixture and rub it under the loosened skin, spreading it evenly over the breast and thigh meat. Massage the skin from the outside to distribute evenly. Rub the remaining miso butter all over the outside of the chicken, coating it thoroughly. Season the outside with more salt and pepper. Tie the chicken legs together with a string and tuck the wing tips under the body.

 

Description - Step 4

Step 4: Prepare for roasting

Preheat the oven to 220°C. Place the halved garlic bulb, thyme, and rosemary sprigs in the bottom of a roasting pan or large oven-safe skillet. Drizzle with olive oil. Place the chicken on top of the herbs, breast side up. Pour white wine or chicken stock around (not over) the chicken.

 

Description - Step 5

Step 5: Roast the chicken

Roast at 220°C for 15 minutes to get the skin browning. Then reduce the heat to 190°C and continue roasting for 60-75 minutes, or until the internal temperature reaches 75°C in the thickest part of the thigh. Baste the chicken with pan juices every 20 minutes. If the skin browns too quickly, make a loose tent with foil. The miso will appear very dark – this is normal and creates great flavour.

 

Description - Step 6

Step 6: Rest and serve

Remove the chicken from the oven when done. Transfer to a cutting board and tent loosely with foil. Let rest for 15-20 minutes before carving – this allows juices to redistribute. Meanwhile, strain the pan juices through a fine-mesh sieve into a small saucepan, discarding solids. Carve the chicken and arrange it on a serving platter. Drizzle with pan juices and garnish with herbs, sesame seeds, and sliced spring onions.

 

Step 1
Step 1: Prepare the miso butter
10 Minutes
Step 2
Step 2: Prepare the chicken
10 Minutes
Step 3
Step 3: Apply miso butter
5 Minutes
Step 4
Step 4: Prepare for roasting
5 Minutes
Step 5
Step 5: Roast the chicken
1 hour 15-30 minutes
Step 6
Step 6: Rest and serve
20 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Use a large serving plate or platter, or divide the chicken into individual plates. Arrange carved chicken pieces attractively, ensuring breast and thigh pieces are visible.

 

... Read More

Pairing Instructions

pairing-instructions-image

Serve with roasted root vegetables like carrots and potatoes arranged around the chicken. Add a side of steamed rice or creamy mashed potatoes.

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Drizzle the strained pan juices over the carved chicken. Sprinkle with freshly chopped cilantro, toasted sesame seeds, and thinly sliced spring onions.

 

... Read More

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