Mi-so good Roast Chicken

 

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.

 

Combine resting juices from the pan of the chicken with the rice wine vinegar and toss with the chilli and cucumber. Top with coriander and serve with the chicken, crispy spring onions and rice.