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Miso-Glazed Roast Chicken

Miso-Glazed Roast Chicken
Marinating the chicken with miso glaze infuses the meat with subtle flavor and produces a caramelized crust on the outside. Pass more miso glaze at the table for drizzling over the meat.

Ingredients:

  • 1 chicken, 4 to 5 lb.
  • Kosher salt and freshly ground pepper, to taste
  • 1 jar (12 oz.) red miso glaze*

Directions:

Rinse the chicken inside and out with cold water and pat dry with paper towels. Season the chicken inside and out with salt and pepper. Place the chicken in a large sealable plastic bag or a bowl. Add 1 cup of the miso glaze to the bag or bowl and coat the chicken well. Seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 12 hours or up to 24 hours, turning the chicken several times to evenly coat with the 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.
Williams-Sonoma Kitchen.