Miso and orange roast chicken

Ingredients

• 1 (approx. 830 g) deboned whole chicken (skin-on)
• 4 garlic cloves, thinly sliced
• 1 orange, halved 
• Roasted baby carrots, to serve

For the marinade

• 2 tbsp olive oil
• ¼ tsp each salt and black pepper
• 4 rosemary sprigs, leaves picked
• ½ small bunch thyme, leaves picked
• 1 tbsp smoked paprika
• 1 tsp chilli flakes
• 1 tbsp sesame oil

For the basting mixture 

• 2 tbsp white (shiro) miso paste
• 3 tbsp rice vinegar
• 2 tbsp mirin
• 2 tbsp honey
• 1 tsp sesame oil

Resting time: 5 minutes

Instructions

1. Preheat the oven to 180˚C (fan-forced). Combine the ingredients for the marinade in a large bowl, then add the chicken and rub well with the marinade, turning to coat. Transfer the chicken to a large baking tray, skin-side up. Push the sliced garlic underneath the chicken skin. Squeeze half the orange juice over the chicken, then peel the remaining orange, quarter and place into the baking tray with the chicken. Bake for 20 minutes.
2. Meanwhile, combine the ingredients for the basting mixture in a small saucepan and heat over medium-high. Cook, stirring until the mixture is thickened and caramel in colour, taking caution as it can burn easily. Remove from the heat and set aside.
3. Remove the chicken from the oven and baste with the juices from the tray. Generously brush the chicken with the miso basting mixture. Bake for a further 10 minutes, or until cooked through. Change the oven setting to grill and increase the heat to high. Grill for a few minutes, until golden and crisp – taking care as it burns easily.
4. Carve the chicken. Serve with any pan juices and roasted baby carrots.

Photography by Jiwon Kim.

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