A hearty roast chicken on a weeknight can be good for the soul, and a dish that will satisfy even the fussiest members in your home. This sticky, gooey miso roast chicken recipe will have all the family in a great mood for days to come, not to mention leftovers will be a great addition to the kid’s lunch boxes.
Paired with a crisp Raidis Estate Sauvignon Blanc (for the Adults only), it’s sure to be a weeknight dish to impress.
What you’ll need
1.6kg chicken
1/3 cup (80ml) peanut or sunflower oil
2 tbs kecap manis
1 tbs miso paste
2 spring onions, sliced
2 tbs rice wine vinegar
1 long red chilli, sliced
2 Lebanese cucumbers quartered lengthways
Micro coriander (or bunch coriander, leaves picked)
Steamed rice to serve
Method
Preheat oven to 180ºC fan-forced.
Tie the legs of the chicken together. Rub 1 tbs oil over chicken, then place on a lined baking tray. Roast 40 minutes until slightly golden.
Meanwhile, combine the kecap manis with miso paste and brush over the chicken. Roast for a further 45-50 minutes until caramelised and cooked through. Remove and rest for 5-10 minutes before serving.
Heat remaining ¼ cup (60ml) oil in a small frypan over high heat, then add the spring onions and cook for 2-3 minutes until dark golden and crisp. Remove from the pan and drain on paper towel.
