Miso Butter and Thyme Roasted Chicken
by @natsnourishments
dinnerone-poteasyflavorful
Cook: 1 hour
Ingredients
produce
- 250 gbaby potatoes
- 2fennel bulbs
- thyme
- 1lemon
- 1garlic
- 2leeks
protein
- 1chicken(whole)
dairy
- 175 gbutter
pantry staple
- 200 mlchicken stock
- 2 tbspwhite miso paste(heaped)
Instructions
- Pre-heat the oven to 190C.
- Spatchcock your chicken, salt heavily and leave to sit while making the miso butter.
- Combine miso paste and butter to create a paste.
- Chop all the vegetables into chunky pieces and place in a baking tray along with thyme and whole head of garlic with the top chopped off, season with olive oil and salt and mix well.
- Pat the chicken dry and spread the miso butter on top.
- Lay the chicken on top of the vegetables and roast in the oven for 1 hour, adding the chicken stock halfway.
- Leave to rest for 10 minutes before serving.