Miso, Lime & Herb Butter-Roasted Spatchcock Chicken
Miso, Lime & Herb Butter-Roasted Spatchcock Chicken
Ingredients
For the Miso, Lime & Herb Butter
- 100 g unsalted butter, softened
- 2 tablespoons white miso paste
- 3 tablespoons fresh herbs, finely chopped (e.g., parsley, chives, thyme)
- 1 lime zest, from 1 lime
For the Spatchcock Chicken
- 1 spatchcock chicken, approximately 1.5 kg
- 1 teaspoon salt, as needed, to season
- 1/2 teaspoon black pepper, as needed, to season
- 1 lime, halved, from the lime used for zest
For the Side Salad (Serving Suggestion)
- 100 g mangetout
- 4 radishes, finely sliced
- 1/2 head cos lettuce, torn
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon granulated sugar
Instructions
- 1
Remove the spatchcock chicken from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This helps ensure a more even cook and juicier meat.
⏱️ 30 min
- 2
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 3
In a medium bowl, combine the softened unsalted butter, white miso paste, finely chopped fresh herbs, and lime zest. Use a spatula or fork to mix all these ingredients together thoroughly until well combined and creamy.
⏱️ 5 min
- 4
Pat the spatchcock chicken dry with paper towels. Gently lift the skin of the chicken, being careful not to tear it. Using your fingers or a small spatula, spread the prepared herb butter mixture evenly underneath the skin, covering the breast and thigh meat.
⏱️ 5 min
- 5
Season the chicken generously all over with salt and black pepper.
⏱️ 2 min
- 6
Place the seasoned chicken in a roasting tray. Add the halved lime (from which you zested) to the tray alongside the chicken. The limes will caramelize and release their aromatic juices during roasting.
⏱️ 3 min
- 7
Roast the chicken in the preheated oven at 180°C for 45 minutes, or until the internal temperature reaches 74°C in the thickest part of the thigh, and the skin is golden brown and crisp.
⏱️ 45 min•🌡️ 180
- 8
Once the chicken is cooked, remove the roasting tray from the oven. Tent the chicken loosely with foil and allow it to rest for a good 10 to 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min
- 9
While the chicken rests, prepare the side salad. In a large bowl, combine the mangetout, finely sliced radishes, and torn cos lettuce. In a small bowl, whisk together the toasted sesame oil, rice wine vinegar, lemon juice, and granulated sugar until the sugar dissolves. Pour the dressing over the salad ingredients and toss gently to combine.
⏱️ 10 min
- 10
Slice the rested chicken into individual portions. Serve immediately with crispy fries and the crunchy side salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso, Lime & Herb Butter-Roasted Spatchcock Chicken
For the Miso, Lime & Herb Butter
- 100 g unsalted butter, softened
- 2 tablespoons white miso paste
- 3 tablespoons fresh herbs, finely chopped (e.g., parsley, chives, thyme)
- 1 lime zest, from 1 lime
For the Spatchcock Chicken
- 1 spatchcock chicken, approximately 1.5 kg
- 1 teaspoon salt, as needed, to season
- 1/2 teaspoon black pepper, as needed, to season
- 1 lime, halved, from the lime used for zest
For the Side Salad (Serving Suggestion)
- 100 g mangetout
- 4 radishes, finely sliced
- 1/2 head cos lettuce, torn
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon granulated sugar
Instructions
- 1
Remove the spatchcock chicken from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This helps ensure a more even cook and juicier meat.
⏱️ 30 min - 2
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 3
In a medium bowl, combine the softened unsalted butter, white miso paste, finely chopped fresh herbs, and lime zest. Use a spatula or fork to mix all these ingredients together thoroughly until well combined and creamy.
⏱️ 5 min - 4
Pat the spatchcock chicken dry with paper towels. Gently lift the skin of the chicken, being careful not to tear it. Using your fingers or a small spatula, spread the prepared herb butter mixture evenly underneath the skin, covering the breast and thigh meat.
⏱️ 5 min - 5
Season the chicken generously all over with salt and black pepper.
⏱️ 2 min - 6
Place the seasoned chicken in a roasting tray. Add the halved lime (from which you zested) to the tray alongside the chicken. The limes will caramelize and release their aromatic juices during roasting.
⏱️ 3 min - 7
Roast the chicken in the preheated oven at 180°C for 45 minutes, or until the internal temperature reaches 74°C in the thickest part of the thigh, and the skin is golden brown and crisp.
⏱️ 45 min•🌡️ 180 - 8
Once the chicken is cooked, remove the roasting tray from the oven. Tent the chicken loosely with foil and allow it to rest for a good 10 to 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min - 9
While the chicken rests, prepare the side salad. In a large bowl, combine the mangetout, finely sliced radishes, and torn cos lettuce. In a small bowl, whisk together the toasted sesame oil, rice wine vinegar, lemon juice, and granulated sugar until the sugar dissolves. Pour the dressing over the salad ingredients and toss gently to combine.
⏱️ 10 min - 10
Slice the rested chicken into individual portions. Serve immediately with crispy fries and the crunchy side salad.
⏱️ 5 min