Miso Butter Roast Chicken Recipes

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MISO CHICKEN



Miso Chicken image

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Provided by Sam Sifton

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Steps:

  • Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
  • Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram

MISO BUTTER ROASTED CHICKEN



Miso Butter Roasted Chicken image

I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 11

1 pound medium fresh mushrooms
1 pound baby red potatoes
1 pound fresh Brussels sprouts, halved
6 garlic cloves, minced
1 tablespoon olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 roasting chicken (5 to 6 pounds)
1/4 cup butter, softened
1/4 cup white miso paste

Steps:

  • Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.

SLOW COOKER MISO-BUTTER ROAST CHICKEN AND POTATOES



Slow Cooker Miso-Butter Roast Chicken and Potatoes image

Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin-the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.

Provided by Sarah DiGregorio

Categories     Slow Cooker     Chicken     Broil     Potato     Dinner     Honey     Chive     Kid-Friendly     Small Plates

Yield 4-6 servings

Number Of Ingredients 9

4 tablespoons 1/2 stick) unsalted butter, at room temperature
3/4 cup white or yellow miso paste
1 1/2 pounds small new potatoes, halved
1 (4- to 5-pound) chicken
1/4 cup honey
1 small bunch of chives, thinly sliced, for topping
Lemon wedges, for serving
Equipment
5- to 8-quart slow cooker

Steps:

  • Preheat an empty 5- to 8-quart slow cooker on HIGH for 10 to 15 minutes while you're getting everything ready. Combine the butter and 1/2 cup of the miso in a medium bowl and mash them together to make a uniform mixture. Put the potatoes into the bottom of the slow cooker and add a small dollop of the miso butter; stir to coat. Season the potatoes lightly with salt. Pat the chicken dry and rub the remaining butter all over the chicken, and especially under the skin of the breasts directly on the breast meat: To do this, gently loosen the skin and separate it from the breast meat by sliding your fingers under the skin, then tuck some butter in there. Set the chicken on top of the potatoes.
  • Cover the slow cooker and reduce the heat to LOW. Cook for 5 to 6 hours (the larger the slow cooker, the shorter the cook time), until the chicken breast registers 160°F internal temperature on an instant-read or probe thermometer when you check the top of the breast. Also check that the thickest part of the thigh and the juice in the cavity register at least 165°F. Cooking the chicken much beyond these temperatures will result in dry meat, so this is a case when pulling out the thermometer really makes a difference.
  • Turn off and uncover the slow cooker and let the chicken rest for 10 minutes. Meanwhile, preheat the broiler on high and position a rack 6 inches from the heat source (if that's how your broiler works). Line a baking sheet with foil or parchment paper. In a small bowl mix together the honey and remaining 1/4 cup miso.
  • Using tongs slung through the cavity of the chicken and your hands to support it, carefully transfer the chicken from the slow cooker to a cutting board, leaving the drippings behind. Remove the potatoes from the slow cooker with a slotted spoon and put them on the prepared baking sheet. Carve the chicken and put the pieces on the baking sheet skin side up. Drizzle the chicken all over with the miso-honey mixture, then broil the potatoes and chicken until the chicken skin is caramelized and crisp, dark golden brown, about 5 minutes. (Don't walk away; the skin will burn quickly because of the sugar in the honey.)
  • Put the chicken pieces and potatoes on a serving platter (or leave them on the baking sheet and serve them straight from that) and drizzle a little juice from the slow cooker over the whole thing. Top with chives and serve with lemon wedges.

ROASTED WHITE MISO-BUTTER CHICKEN



Roasted White Miso-Butter Chicken image

Thighs are the best part of the chicken, and this is a really quick way to make them delicious. The miso gives a delightful umami flavor that really saturates the chicken. The honey gives it a nice crisp and color. So very good and so easy.

Provided by bolshevik

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 5

¼ cup white miso paste
2 tablespoons unsalted butter, softened
1 tablespoon honey
½ tablespoon rice vinegar
4 bone-in, skin-on chicken thighs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix miso paste, butter, honey, and rice vinegar together in a bowl. Rub mixture on chicken thighs, making sure to rub under and over the skin. Place thighs in a large roasting pan with enough distance between them to roast evenly.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 10.2 g, Cholesterol 86.2 mg, Fat 18 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 6.9 g, Sodium 535 mg, Sugar 7.3 g

MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA



Miso-Butter Roast Chicken With Acorn Squash Panzanella image

This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.

Provided by Kendra Vaculin

Categories     Thanksgiving     The Way We're Cooking Now     Dinner     Chicken     Squash     Sage     Rosemary     Butter     Pepper     Apple     Onion     Vinegar     White Wine     Roast     Peanut Free     Tree Nut Free     miso

Yield 4 servings

Number Of Ingredients 23

Chicken and panzanella:
1 (3½-4-lb.) whole chicken
2¾ tsp. kosher salt, divided, plus more
2 small acorn squash (about 3 lb. total)
2 Tbsp. finely chopped sage
1 Tbsp. finely chopped rosemary
6 Tbsp. unsalted butter, melted, plus 3 Tbsp. room temperature
¼ tsp. ground allspice
Pinch of crushed red pepper flakes
Freshly ground black pepper
⅓ loaf good-quality sturdy white bread, torn into 1" pieces (about 2½ cups)
2 medium apples (such as Gala or Pink Lady; about 14 oz. total), cored, cut into 1" pieces
2 Tbsp. extra-virgin olive oil
½ small red onion, thinly sliced
3 Tbsp. apple cider vinegar
1 Tbsp. white miso
Gravy and assembly:
¼ cup all-purpose flour
2 Tbsp. unsalted butter, room temperature
¼ cup dry white wine
2 cups unsalted chicken broth
2 tsp. white miso
Kosher salt, freshly ground pepper

Steps:

  • Chicken and panzanella:
  • Pat chicken dry with paper towels, season all over with 2 tsp. salt, and tie legs together with kitchen twine. Let sit at room temperature 1 hour.
  • Meanwhile, halve squash and scoop out seeds. Run a vegetable peeler along ridges of squash halves to remove skin. Cut each half into ½"-thick wedges; arrange on a rimmed baking sheet.
  • Combine sage, rosemary, and 6 Tbsp. melted butter in a large bowl; pour half of mixture over squash on baking sheet. Sprinkle squash with allspice, red pepper flakes, and ½ tsp. salt and season with black pepper; toss to coat.
  • Add bread, apples, oil, and ¼ tsp. salt to remaining herb butter in bowl; season with black pepper and toss to combine. Set aside.
  • Place onion and vinegar in a small bowl; season with salt and toss to coat. Let sit, tossing occasionally, until ready to serve.
  • Place a rack in middle and lower third of oven; preheat to 425°F. Mix miso and 3 Tbsp. room-temperature butter in a small bowl until smooth. Pat chicken dry with paper towels, then rub or brush all over with miso butter. Place chicken in a large cast-iron skillet and roast on middle rack until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes. (Temperature will climb to 165°F while chicken rests.) Let chicken rest in skillet at least 5 minutes, then transfer to a plate; reserve skillet.
  • Meanwhile, roast squash on lower rack until mostly tender, about 25 minutes. Remove from oven and scatter reserved bread mixture over, spreading into as even a layer as you can manage. Return to oven and roast until bread is golden brown and crisp and apples are tender, about 15 minutes. Remove from oven, drain pickled onions, and toss to combine. Transfer to a serving dish.
  • Gravy and assembly:
  • Using your fingers, mash flour and butter in a small bowl to combine.
  • Set reserved skillet with chicken drippings over medium heat. You should have about ¼ cup, but a little over or under is all good. (If you have significantly more, drain off and set excess aside.) Add wine and cook, stirring often and scraping up any browned bits with a wooden spoon, until bits are loosened and wine is reduced by about half (you should be able to smell the wine), about 2 minutes. Add butter mixture; cook, stirring often, until a smooth paste forms, about 2 minutes. Add broth and any reserved drippings and cook, stirring constantly, until combined and thickened, 6-8 minutes. Remove from heat and stir in miso. Taste and season with salt and black pepper.
  • Serve chicken with gravy and squash panzanella alongside.

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