Miso-Glazed Roast Chicken
- 1 chicken, 4 to 5 lb.
- Kosher salt and freshly ground pepper, to taste
- 1 jar (12 oz.) red miso glaze*
Position a rack in the lower third of an oven and preheat to 425ºF.
Remove the chicken from the marinade and place on a rack in a small roasting pan. Truss the legs with kitchen twine. Roast for 20 minutes. Reduce the oven temperature to 350°F and continue roasting, brushing the chicken occasionally with the pan drippings, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 50 minutes more. Cover the chicken loosely with aluminum foil if it begins to get too dark.
Transfer the chicken to a carving board, cover loosely with foil and let rest for 10 minutes before carving.
Meanwhile, in a small saucepan over low heat, warm the remaining miso glaze until just hot. Transfer to a small bowl.
Carve the chicken and arrange on a warmed platter. Serve the warmed miso glaze alongside for drizzling. Serves 4.
* Available at Williams-Sonoma stores.