Roasted Miso Butter Chicken

I first made this chicken because I made a bunch of miso butter (8 oz butter, 4 tbsp miso) and I was trying to use it up. When I made this my mom was in town and she (my most honest critic) called it “the best chicken you have ever made” and I thought it was a fluke tbh but I made it again and it was still very good so here we are. The best chicken I’ve ever made. It’s going to look like it’s burning 90% of the time it’s in the oven. It’s fine, leave it alone, the dark spots will taste caramelized not burnt. Please trust me.

Roasted Miso Butter Chicken

For the Miso Butter:

4 tbsp butter (for dairy free I use Miyoko’s) , softened to room temperature

1 tbsp miso

For the chicken:

1 4-4.5 lb chicken

1 sprig rosemary

1 sprig thyme

1 sprig oregano

1 lemon, halved

1 head of garlic, halved crosswise

1 lb mushrooms, I used oyster but cremini would also be great

Salt, pepper

Make The Chicken:

Preheat the oven to 450

Salt and pepper the chicken

In bowl mix miso and butter together until homogenous

Set the chicken in a baking dish (I used a 3 ½ quart oven safe pan, a ceramic baking dish would work well too) breast side up and stuff it with the herbs, garlic halves, and lemon halves, then rub down with miso butter. If you’re like me and too lazy to let the chicken come to room temp, just do your best to get the butter distributed on the surface, see my photo for reference. It’s going to look janky but it’s fine. Bake it for 30 minutes with the thighs and legs facing the back part of the oven (it’s hotter in the back so this cooks the chicken more evenly) then add the mushrooms around the chicken and cook for another 15 minutes, then toss the mushrooms around in the accumulated chicken fat and bake for an additional 15 minutes. Rest for 10 mins & serve.