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Miso Butter Roasted Chicken

4 reviews
Total Time
Prep: 25 min. Bake: 1-1/2 hours + standing
Alicia Rooker, RDN

Recipe by Stefanie Schaldenbrand, los angeles, California

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jun. 07, 2022

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

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Test Kitchen Tips
  • Toss vegetables with grated Parmesan cheese and lemon zest once they are finished roasting.
  • Mix Thai basil or ginger with the miso butter for additional flavor.
  • For additional spice, add red chili flakes to the chicken or vegetables.
    • Test Kitchen Approved

    Miso Butter Roasted Chicken

    Contest Winner
    4 reviews
    Prep Time 25 min
    Cook Time 90 min
    Yield 6 servings

    Ingredients

    • 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
    Text Ingredients

    Directions

    1. 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.
    2. 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).
    3. Roast until a thermometer inserted into thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (The miso mixture on the chicken will appear very dark while roasting.)
    4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy and serve with chicken. Top with additional fresh thyme if desired.

    Nutrition Facts

    1 serving: 653 calories, 37g fat (13g saturated fat), 170mg cholesterol, 912mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 54g protein.

    Tester
    Alicia Rooker, RDN
    Alicia is a former recipe editor and tester for Taste of Home armed with a dietetics degree from the University of Wisconsin and a food science background. Alicia splits her time between testing readers' recipes and creating her own recipes from scratch.
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    Alicia Rooker, RDN
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