Miso Butter Roast Chicken with Charred Lemon
A weeknight-ish whole roast chicken where white miso melts into compound butter, slips under the skin, and leaves the breast meat tasting like it was brined for a week.
If you only learn one roast chicken move this year, make it this one. The compound butter does almost all the work: miso brings salt and umami, soft butter carries it across every inch of meat, and a little honey in the basting liquid pushes the skin past golden into proper mahogany.
I like to roast a halved lemon alongside the bird so it chars in the rendered fat. Squeeze it over carved meat at the table and the whole plate wakes up.
Ingredients
Miso butter
- 6 tablespoons unsalted butter, softened
- 2 tablespoons white (shiro) miso
- 1 tablespoon honey
- 3 cloves garlic, finely grated
- 1 teaspoon finely grated ginger
- Zest of 1 lemon
- 1 teaspoon freshly ground black pepper
Chicken
- 1 whole chicken, about 4 lb / 1.8 kg, patted very dry
- 1 lemon, halved
- 1 small onion, quartered
- 4 sprigs thyme
- Flaky salt, to finish
Instructions
- 1
Heat the oven to 425°F / 220°C with a rack in the lower third. Set a cast-iron skillet or small roasting pan inside while it heats.
- 2
Mash the softened butter with the miso, honey, garlic, ginger, lemon zest, and black pepper until smooth.
- 3
Slide your fingers between the skin and the breast and thigh meat to loosen it without tearing. Push two-thirds of the butter under the skin, then smear the rest all over the outside.
- 4
Tuck the onion, thyme, and one lemon half into the cavity. Tie the legs together loosely with kitchen string.
- 5
Carefully place the chicken breast-up in the hot pan. Set the second lemon half cut-side down beside it.
- 6
Roast for 25 minutes, then reduce the oven to 375°F / 190°C and continue roasting for 40 to 45 minutes, basting twice with the pan juices, until the deepest part of the thigh reads 165°F / 74°C.
- 7
Rest the bird uncovered for 15 minutes on a cutting board. Carve, squeeze the charred lemon over the top, and finish with flaky salt.
Tips
- → Dry skin is crispy skin. Leave the chicken uncovered in the fridge for several hours, or overnight, before cooking.
- → Shiro (white) miso is mild; if you only have red or awase miso, cut it to 1 tablespoon so it doesn't bully the butter.
- → Spoon the pan drippings over mashed potatoes or warm bread. Don't waste a drop.
FAQ
Can I use a spatchcocked chicken?
Yes. Spread the butter under and over the skin the same way and roast at 425°F / 220°C the whole time, about 40 minutes for a 4 lb bird.
Is this recipe gluten-free?
Most white miso is gluten-free, but always check the label since some brands include barley.
What sides go with it?
Lemony shaved-fennel salad, a pile of buttered rice, or crusty bread to mop up the pan juices.
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