One pan miso roast chicken dinner
This one-pan roast chicken dinner served with a homemade miso gravy is a Mary Berg-approved take on chicken and oh so easy to make!
SERVES
4
TO
6
Ingredients
One Pan Miso Roast Chicken
- 1 whole chicken
- 2 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 2 tablespoons honey
- 1 large red onion, sliced into 8 wedges
- 1 lemon, cut into wedges
- 4 garlic cloves
- 4-6 cups hearty vegetables
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- Salt and pepper to season
- 2 tablespoons sesame seeds
- ¼ cup chicken broth
- ¼ cup white wine
Miso Gravy
- 2 tablespoons butter
- 1 tablespoon flour
- 1 tablespoon miso paste
- 2 cups chicken broth
Directions
For the Chicken
- Preheat oven to 425.
- Pat chicken with a paper towel to dry.
- Combine 2 tablespoons butter and 2 tablespoons miso paste and honey. Mash and stir to combine.
- Separate chicken skin from the breast using a spoon, divide half of the miso butter under the skin of each breast. Spread remaining butter over chicken. Set aside.
- Slice onion into 8 wedges.
- Add lemon, garlic, and onion into the cavity of the chicken.
- Tie legs with twine, be sure to tuck the wings in. Set aside.
- Add remaining onion and garlic and hearty vegetables to the roasting pan. Toss with sesame oil, soy sauce, salt and pepper. Shake to even out.
- Place chicken on vegetables and season with pepper. Scatter sesame seeds and pour in ¼ cup of chicken broth and white wine.
- Put in oven and roast uncovered for 1 hour and 15 minutes.
- Once ready, transfer to serving platter and tent with aluminum foil.
For the Gravy
- Over the stop top, use a roasting pan and melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Whisk in the remaining miso paste and slowly add chicken broth.
- Simmer and cook for 5-10 minutes.
To Serve
- Uncover chicken and vegetables, divide onto plates and serve with miso gravy. Enjoy!
