I visited a new chicken shop to look around and check prices. The owner asked if he could help me, and I replied that I was just browsing because I couldn’t decide on a type of chicken. I mentioned that I usually don’t roast a whole chicken since I don’t know how to butterfly it properly.

I asked him if he could butterfly the whole chicken for me. He said sure, it’s easy. I was happy he was willing to help. He asked what I would use to baste the chicken. I showed him the tube of sweet and savoury miso I bought from the nearby Asian grocery. “That sounds yummy,” he said. I thanked him but realized I had forgotten to buy salad and only had leftover cherry tomatoes.

Google: “Miso sweet and savoury paste is a type of fermented soybean paste that offers both sweet and savory flavours. It’s a staple in Asian cuisine, particularly Japanese cuisine, and is known for its umami flavour. Miso can be used in various dishes, including soups, sauces, marinades, and even desserts.”

My butterflied roast chicken is beautifully roast, flavourful and delicious. Let’s thanks the poultry man and roast the chicken!!!

Ingredients

1.6 kg butterflied chicken
12 leftover cherry tomatoes
2 bulbs garlic, cut half
2 lemons, sliced
1 tube Miso sweet and savoury paste, bought
oil
salt
pepper

Method

Wash the butterflied chicken, and pat dry well with paper towel. Line baking tray with foil. Arrange the garlic and lemon on the lined baking tray.

Rub oil all over the bottom of the butterflied chicken. Then transfer to the prepared baking tray. Place the chicken breast side up, and tucking in the wing tips. Rub the chicken breast with the oil and sprinkle with salt and pepper. Let it sit for 10 minutes. Preheat the oven to 180°C.

Open the tube of miso and wear gloves. Then squeezed the miso paste onto the breast, rub it all over. One hand lifts the chicken up the other rub the miso paste to the bottom. Remove gloves, and wash hands. Put the chicken in baking tray into the fridge for 20 minutes.

Wash cherry tomatoes, and dry them. Bring out the chicken tray to room temperature for 10 minutes. Roast for 45-50 minutes or until chicken is golden brown and cooked through. In the last 15 minutes, add in the leftover cherry tomatoes into the chicken baking tray and continue roasting.

Once chicken is cooked, switch off oven and bring out the chicken in baking tray. Transfer chicken, and cherry tomatoes onto a serving plate. I squeezed the leftover bits of miso on top of the roasted chicken and put back into the hot oven for 5 minutes. Serve with rice and a glass of wine. Enjoy!!!

https://helenscchin.com/2022/05/26/sticky-miso-and-ginger-chicken-with-tomatoes/

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