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Miso roast chicken

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It’s time to switch up your traditional roast chicken. This recipe takes inspiration from Japanese cooking, adding a dash of miso for a new flavour profile.

Serves

Serves of Fruit

(Per Serve)

2.3

Serves of Vegetables

(Per Serve)

INGREDIENTS:

1.5kg whole chicken
½ lemon
1 clove garlic, cut in half
75g miso
¼ cup kimchi (optional)
1 tbsp maple syrup
25g unsalted butter (melted, 4 tbsp)
5 medium leeks
½ butternut pumpkin, chopped into 2-inch pieces (2 cups)
3 medium-large potatoes, chopped into inch pieces
Salt and pepper, to season

METHOD:

Preheat oven to 250 degrees Celsius fan-forced.
Melt butter and add it to a food processor with miso, kimchi and maple syrup. Blend and set in the fridge.
Place leeks in the bottom of the oven-pan. Add potatoes and pumpkin on top.
Pat dry chicken. Using your hands, rub the miso mixture over every part of the chicken, making sure to get all sides and crevices. Stuff the cavity of the chicken with the garlic clove cut in half.
Place chicken on top of the vegetables, squeeze lemon on top.
Roast uncovered for 15 minutes. Reduce heat to 180 degrees Celsius for 1 hour and keep chicken uncovered.
Allow the chicken to rest for 20 minutes before cutting serving.

RECIPE NOTES:

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NUTRITION: Per Serving

1632

22.27g

Fat

7.32g

Sat. Fat

13.84g

Carbs

8.18g

Sugars

4.87g

Fibre

31.4g

Protein

396mg

Sodium

NUTRITION: Per 100 grams

482

6.59g

Fat

2.17g

Sat. Fat

4.1g

Carbs

2.42g

Sugars

1.44g

Fibre

9.3g

Protein

117mg

Sodium