Miso and Sesame Roast Chicken with Bashed Cucumber Salad
I don't think it is possible to have too many roast chicken recipes on the blog and this one is super easy and delicious.
Ingredients
- 1 tbsp vegetable oil
- 2 tsp toasted sesame oil
- 4 tsp sweet white miso more to taste
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 1 tbsp freshly grated fresh ginger
- 1 fat clove garlic crushed
- 1 free range chicken – about 1.75kg spatchcock
- 1 tbsp sesame seeds
Instructions
- Mix all the ingredients excluding the chicken and sesame seeds
- Place the chicken in a large freezer bag and add the marinade
- Seal the bag properly and rub the marinade all over the chicken
- Place in the fridge overnight to marinate (turn the chicken over every time you open the fridge)
- Remove the chicken from the fridge about an hour to come to room temperature before roasting
- Preheat the oven to 200 degrees C
- Place the chicken on a roasting tray, cover with foil and roast for 45 minutes
- Take the chicken from the oven and remove the foil
- Baste with pan juices and sprinkle with the sesame seeds
- Roast for another 20 minutes until the chicken is cooked through and skin crispy
- Adapted from Nigella Lawson