Miso Butter Roasted Chicken
Made with Bellefield’s luscious Miso Butter, this is one of the easiest roast chicken dishes ever! The rich butter absorbs into the vegetables and caramelises them beautifully. Feel free to get creative with the veg – turnips or swede would work just as well.
Heat oven to 170°C and line a roasting tray with baking paper.
Arrange the vegetables in the centre of the tray and place the chicken on the top.
Melt the butter for 20-30 seconds in the microwave. Pour it over the chicken and vegetables, rubbing the butter well into the chicken skin. Season well with black pepper (the miso will provide a salty hit, so wait until after cooking to add any extra salt).
Transfer to the oven and roast for 1 hour and 20 minutes, basting every 15 minutes and turning the veges halfway. Once cooked, the juices should run clear and the veges should be deliciously caramelised. You may need to loosely cover the chicken with tinfoil if it’s browning too quickly.
Perfect served with green beans, broccolini, or spinach sautéed with a little soy and mirin.
Shop the recipe online:
1 Bostock Organic Chicken
120g Bellefield Miso Cultured Butter
2 bunches baby carrots (enough for about 3-4 per person), washed and trimmed
4 medium white onions, peeled and sliced in half horizontally
Cook’s Tip: For extra flavour, pop a crushed clove of garlic, a handful of fresh herbs, and half a lemon into the chicken cavity before roasting.