Menu
Roasted Chicken Roasted Chicken
Buttery Herb Roasted Chicken Buttery Herb Roasted Chicken
Mimosa Roasted Chicken Mimosa Roasted Chicken
Roasted Honey Mustard Chicken Roasted Honey Mustard Chicken
Buttermilk Baked Chicken Buttermilk Baked Chicken
Roasted Chicken Noodle Soup Roasted Chicken Noodle Soup
Peanut Butter Chicken Peanut Butter Chicken
Miso-Buttered Succotash Miso-Buttered Succotash
Oatmeal Baked Chicken Oatmeal Baked Chicken
Roasted Chicken with Veggies Roasted Chicken with Veggies
Roasted Chicken & Red Potatoes Roasted Chicken & Red Potatoes
Roasted Chicken with Potato Wedges Roasted Chicken with Potato Wedges
Roasted Chicken with Brown Gravy Roasted Chicken with Brown Gravy
Roasted Chicken with Sausage Stuffing Roasted Chicken with Sausage Stuffing
Roasted Chicken with Lemon Sauce Roasted Chicken with Lemon Sauce
Roast Spiced Chicken Roast Spiced Chicken
Chicken with Curry Roasted Squash Chicken with Curry Roasted Squash
Chicken with Peanut Sauce Chicken with Peanut Sauce
Honey-Lime Roasted Chicken Honey-Lime Roasted Chicken
Chicken with Rosemary Butter Sauce Chicken with Rosemary Butter Sauce

Miso Butter Roasted Chicken

4 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 1-1/2 hours + standing

Makes

6 servings

Updated: 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
Miso Butter Roasted Chicken
Miso Butter Roasted Chicken Recipe photo by Taste of Home
Next Recipe

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

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.

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.

    • Nutrition Facts

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