Over Thanksgiving, I had a little fun in the kitchen and did a very untraditional Thanksgiving feast for myself, Clayton and the girls. It was a great way to distract myself from the fact that we weren’t able to spend the day with family this year like we normally do. One of the things I made was a delicious Miso Roasted Chicken!
Because it was just the four of us and the smallest turkey I could find was a beast of 20 pounds, I decided to just grab a whole chicken instead to serve my family. I simply spatchcocked (aka butterflied) a chicken then marinated it in a delicious, miso marinade for the whole day. I then threw it in the oven and roasted it to golden perfection — it was just so delicious! Lots of lovely, umami flavor came through and my whole family loved it!
I won’t lie to y’all, I still haven’t nailed down the exact recipe I created over Thanksgiving. To be completely honest, I was a little tipsy and I didn’t write it down. I can’t recall what I did differently but dang, it turned out so so perfect on Thanksgiving that I will continue to strive for that same perfection! But, this is very close and it’s really delicious!
In the meantime, this is a great rendition of the Miso Roasted Chicken I did for Thanksgiving for you to enjoy with your family!
Miso Roasted Chicken
- 1 [3.5 - 4 pound] whole chicken
- 1/4 cup avocado oil
- 1/4 cup mirin
- 1/4 cup coconut aminos
- 2 tbsp white miso paste
- 1 tsp fish sauce
- 2 cloves garlic, minced
- kosher salt
- black or white pepper
- First, spatchcock the chicken (this is when you remove the backbone of the chicken so that it cooks more evenly. Here is how: Using a good pair of poultry sheers, cut along the right of the backbone from the tail to the neck. Next, cut along the left side of the backbone, just as you did on the right side. Turn the chicken over and press down on the breasts so that the chicken lays flat.
- In a bowl, combine the avocado oil, miso paste, mirin, coconut aminos, fish sauce, and garlic, whisk until well combined. Brush the miso mixture all over the bird so that it is evenly coated.
- Lightly sprinkle the top of the bird with salt and pepper. Cover and refrigerate to marinade the bird for at least 4 hours, but up to over night.
- Preheat oven to 325 degrees.
- Transfer the chicken to the oven and roast, uncovered until the chicken is cooked through, basting the chicken in the glaze about halfway through the cook time, 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees F. (My chicken took right around 30 minutes).
- Remove from the oven and let rest for 10 minutes before carving and serving.