I had never thought about cooking chicken with miso before but then I found this Nigella Lawson recipe in one of her books for a butterflied chicken with miso and sesame seeds. This recipe is based off of that and with the flavours really dialled up. This will give you really tasty chicken with solid miso flavour and also some sesame and garlic. I used drumsticks this time because that’s what they had in the shop plus sometimes I’m too impatient to roast a whole chicken but you could do this with a whole chicken or chicken thighs too.
about 900 grams bone-in, skin-on chicken / 3 tbsp white miso paste / 1 tbsp soy sauce / 2 tsp sesame oil / 2 tsp fish sauce / 2 cloves garlic, minced
Mix together the miso paste, soy sauce, sesame oil, fish sauce and garlic to make the marinade. I did this in a glass baking dish but you could also use a large bowl or a large ziplock bag.
Add in the chicken and make sure the chicken is all coated with the marinade. Cover with clingfilm (or if using a ziplock, just zip it up) and put in the fridge to marinate overnight.
When it’s time to cook, heat the oven to 425 F. Place the chicken onto a roasting rack in a roasting tray. Pro tip! Line the roasting tray with parchment first to make washing up a breeze. I don’t always do this and then Rock nags me because I make him do the dishes.
Pop into the oven for about 40 minutes, flipping the chicken over halfway through to make sure both sides of the chicken are nice and browned. The chicken is definitely done when you check with a meat thermometer and get an internal temperature of 165 F.
And then you’re done! Plate up. We had this with some calrose or sushi rice and a bit of sautéed shredded cabbage.
eating in moose jaw 