Miso Roasted Chicken
Servings: 4 people
Ingredients
- 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
Instructions
- 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.