Miso Roasted Chicken❄味噌のローストチキン

(日本語のレシピは以下にございます。)

This is a perfect recipe for those who are having a small get together for the holidays, for those who don’t traditionally have turkey for dinner, or even for those who just want a delicious, warm and unique dinner during this cold weather. The miso paste adds a saltiness that is complemented perfectly with the sweet potatoes, which cook in the residual pan juices of the chicken. Pair this with a warm salad for a delicious, Japanese-inspired roast chicken.

Miso Roast Chicken

Ingredients (makes 1 whole chicken)

❤ 1 whole chicken
❤ 1/8 cup plus 1 tbsp butter (room temperature), unsalted
❤ 1/8 cup miso paste
❤ 1 large sweet potato (yam), cut into large chunks
❤ olive oil
❤ aluminum foil

Directions

1. Remove the chicken from the fridge and allow to rest at room temperature for at least 30 minutes before cooking.
2. Mix 1/8 cup butter and miso paste together, and massage well under the skin of the chicken, even under the skin of the legs. Remove any clumps or excess paste to maintain a thin, even coating on the chicken. Rub the skin of the chicken with the remaining 1 tbsp of butter, and do not add any extra salt or pepper to the chicken.
3. Arrange the chicken and sweet potato on a roasting pan, and lightly drizzle some olive oil over the potatoes. Cooking the sweet potato for this long will give it a crispy outside and soft and fluffy inside, however if you would like them to be less browned, add the sweet potatoes to the roasting tray partway through the cooking. The sweetness of the sweet potatoes balances out the saltiness of the miso, and the juices in the pan will add an amazing flavour to the potatoes.
4. Cook the chicken in the oven at 425 F for about 1 hour and 30 minutes until it is golden brown. If you feel that the chicken is browning too quickly, particularly within the last 30 minutes of cooking, cover loosely with aluminum foil. The chicken is finished cooking when the juices run clear and when an instant read thermometer inserted into the breast reads 180 F, and the thigh reads 190 F.
5. When finished cooking, transfer the chicken to a cutting board and allow to rest for about 15 minutes before carving.  Transfer the chicken to a platter after resting, and plate with the sweet potatoes.

Enjoy your beautiful chicken!

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味噌のローストチキン

材料(1羽分)

❤鶏                                                                              1羽
❤無塩バター(室温に戻した)          カップ1/8+大さじ1
❤味噌                                                                  カップ1/8
❤さつまいも           大1個(一口大より少し大きく切った)
❤オリーブ油                                                                適量
❤アルミ箔

作り方

1.室温に戻すために、冷蔵庫から取り出し、鶏を30分以上調理台に置いておく。
2.バターをカップ1/8と味噌を混ぜ合わせる。ダマがないように、鶏の胸肉ともも肉の肌と肉の間に薄く塗る。残りのバター大さじ1を鶏の肌に塗る。味噌はすでに塩辛いので、塩やこしょうで調味しなくでもOKです。
3.鶏とさつまいもをロースト皿に置き、さつまいもにオリーブ油を薄く塗る。鶏と同時に焼くと外がサクサク、きつね色になり、中がふわふわになる。そこまできつね色にしたくない場合、鶏が40分~1時間焼いたら、鶏が置いたロースト皿に置く。味噌の塩辛さはさつまいもの甘さによく合って、鶏が出す汁でとても美味しくなります!
4.鶏を425Fのオーブンに入り、きつね色になるまで約1時間30分焼く。きつね色よりさらに焼きそう場合、(特に焼く時間が30分残っている時)鶏の上にアルミ箔をかぶせる。鳥の汁に血がなく、鶏胸肉に指した温度計は180Fに指し、鶏もも肉は190Fに指せば、出来上がり。
5.焼きあがったら、刻む前に鶏をまな板に15分に置く。15分立ったら、大皿にさつまいもとアレンジする。

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