Lime and Miso Roast Chicken
Lime and Miso Roast Chicken
Ingredients
- 1 3/4 kg whole chicken, large
- 1 lime
- 1 bulb garlic
For the herby miso butter
- 40 g white miso paste
- 1 clove garlic, finely chopped
- 1/2 teaspoon chilli flakes
- 1 lime, unwaxed, zest and juice
- 100 g butter, softened
- 1 handful fresh coriander
- 1 handful flat leaf parsley
For the crispy onion topper
- 40 g crispy fried onions
- 1 handful flat leaf parsley, chopped
- 1 red chilli
Instructions
- 1
To make the herby miso butter, combine the 40g white miso paste, 1 finely chopped clove garlic, 1/2 teaspoon chilli flakes, and the zest and juice of 1 unwaxed lime in a bowl. Mix well until thoroughly combined.
⏱️ 5 min
- 2
Beat in the 100g softened butter until fully incorporated. Add the handful of fresh coriander and handful of flat leaf parsley to the butter mixture and mix well. Place the herby miso butter in the fridge to chill.
⏱️ 5 min
- 3
To spatchcock the 1 3/4 kg whole chicken, place it on a board and use sharp kitchen scissors to cut along both sides of the backbone, then remove the backbone. Flip the chicken over and press down firmly on the breastbone to flatten it.
⏱️ 10 min
- 4
Carefully spoon the prepared herby miso butter mixture under the skin of the spatchcocked chicken, spreading it out evenly over the breast and thigh meat.
⏱️ 5 min
- 5
Transfer the buttered chicken to a large baking tray. Cover the tray with plastic wrap or foil and chill in the fridge for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- 6
Approximately 30 minutes before cooking, remove the chicken from the fridge to bring it closer to room temperature. Preheat your oven to 200ºC (gas mark 6).
⏱️ 30 min•🌡️ 200
- 7
Cut the 1 lime and 1 garlic bulb in half across the middle. Place the lime and garlic halves in the baking tray alongside the chicken.
⏱️ 2 min
- 8
Cover the chicken and baking tray with a large sheet of foil. Roast in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 200
- 9
After 45 minutes, remove the foil from the chicken and continue to roast for an additional 25-30 minutes, or until the skin is crispy and golden brown. The chicken should be cooked through, with no pink meat and juices that run clear when pierced.
⏱️ 30 min•🌡️ 200
- 10
While the chicken is roasting or resting, prepare the crispy onion topper. Place the 40g crispy fried onions into a bowl. Chop the handful of parsley leaves and deseed and finely chop the 1 red chilli. Add the chopped parsley and chilli to the crispy fried onions and mix well. Cover and set aside.
⏱️ 8 min
- 11
Once cooked, remove the chicken from the oven and let it rest on the baking tray for 15-20 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
⏱️ 20 min
- 12
Transfer the rested chicken to a large plate or carving board. Sprinkle the prepared crispy onion topper generously over the chicken before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lime and Miso Roast Chicken
- 1 3/4 kg whole chicken, large
- 1 lime
- 1 bulb garlic
For the herby miso butter
- 40 g white miso paste
- 1 clove garlic, finely chopped
- 1/2 teaspoon chilli flakes
- 1 lime, unwaxed, zest and juice
- 100 g butter, softened
- 1 handful fresh coriander
- 1 handful flat leaf parsley
For the crispy onion topper
- 40 g crispy fried onions
- 1 handful flat leaf parsley, chopped
- 1 red chilli
Instructions
- 1
To make the herby miso butter, combine the 40g white miso paste, 1 finely chopped clove garlic, 1/2 teaspoon chilli flakes, and the zest and juice of 1 unwaxed lime in a bowl. Mix well until thoroughly combined.
⏱️ 5 min - 2
Beat in the 100g softened butter until fully incorporated. Add the handful of fresh coriander and handful of flat leaf parsley to the butter mixture and mix well. Place the herby miso butter in the fridge to chill.
⏱️ 5 min - 3
To spatchcock the 1 3/4 kg whole chicken, place it on a board and use sharp kitchen scissors to cut along both sides of the backbone, then remove the backbone. Flip the chicken over and press down firmly on the breastbone to flatten it.
⏱️ 10 min - 4
Carefully spoon the prepared herby miso butter mixture under the skin of the spatchcocked chicken, spreading it out evenly over the breast and thigh meat.
⏱️ 5 min - 5
Transfer the buttered chicken to a large baking tray. Cover the tray with plastic wrap or foil and chill in the fridge for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- 6
Approximately 30 minutes before cooking, remove the chicken from the fridge to bring it closer to room temperature. Preheat your oven to 200ºC (gas mark 6).
⏱️ 30 min•🌡️ 200 - 7
Cut the 1 lime and 1 garlic bulb in half across the middle. Place the lime and garlic halves in the baking tray alongside the chicken.
⏱️ 2 min - 8
Cover the chicken and baking tray with a large sheet of foil. Roast in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 200 - 9
After 45 minutes, remove the foil from the chicken and continue to roast for an additional 25-30 minutes, or until the skin is crispy and golden brown. The chicken should be cooked through, with no pink meat and juices that run clear when pierced.
⏱️ 30 min•🌡️ 200 - 10
While the chicken is roasting or resting, prepare the crispy onion topper. Place the 40g crispy fried onions into a bowl. Chop the handful of parsley leaves and deseed and finely chop the 1 red chilli. Add the chopped parsley and chilli to the crispy fried onions and mix well. Cover and set aside.
⏱️ 8 min - 11
Once cooked, remove the chicken from the oven and let it rest on the baking tray for 15-20 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
⏱️ 20 min - 12
Transfer the rested chicken to a large plate or carving board. Sprinkle the prepared crispy onion topper generously over the chicken before serving. Enjoy!
⏱️ 5 min