Roasted Miso Chicken
This miso chicken is so juicy and tender! Roasted to crispy, golden perfection, it’s an easy recipe starring sweet and savory Asian flavors.
- Prep time
- 10 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 lbs chicken (bone-in, skin on (See Note 1))
- 1 tablespoon vegetable oil
- 2 tablespoons white miso
- 2 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 2 teaspoons sesame seeds
Instructions
- 1
Mix the vegetable oil, miso, sesame oil, soy sauce, fish sauce, ginger and garlic in a small bowl.
- 2
Put chicken into a large freezer bag, pour in miso marinade and seal the bag. Turn the bag over a couple of times to mix and coat the chicken. Marinate overnight in refrigerator.
- 3
Remove chicken from refrigerator an hour before roasting the chicken. Pour chicken and marinade into a roasting pan, turning chicken skin-side up. Leave to come to room temperature.
- 4
Preheat the oven 400°F. Cover the chicken with foil and roast in oven for 45 minutes.
- 5
After 45 minutes, remove the foil, baste with the pan juices then sprinkle sesame seeds on top of chicken. Continue roasting, uncovered, for another 20 minutes. The skin will melt and turn a golden brown. Check that the internal temperature of the meat is 160 to 165°F.
- 6
Serve with the dark golden pan juices over the top.