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Roasted Miso Butter Chicken with Cabbage
recipe
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Washington D.C.
Roasted Miso Butter Chicken with Cabbage
Becca Jacobs
Becca Jacobs
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$1.00
A super savory roasted chicken recipe with miso butter and schmaltzy cabbage. The chicken is spatchcocked and roasted over cabbage, making the most of the rendered chicken fat for a flavorful meal.
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You Need

4 servings
1:05
  • 1 (3 pound) whole chicken, spatchcocked
  • kosher salt, to taste
  • black pepper, to taste
  • 3 tablespoons butter
  • 2 tablespoons white miso
  • 1 tablespoon honey
  • 1 tablespoon chili flakes
  • 1/2 of a large head of cabbage, thinly sliced

    • How To

    1. Pre-heat oven to 375 F.
    2. Pat the chicken dry with a paper towel and generously sprinkle kosher salt and pepper on all sides of the spatchcocked chicken. Set the chicken aside.
    3. Melt the butter in a saucepan and when fully melted, whisk in the honey, miso, and chili flakes.
    4. Place the thinly sliced cabbage in a single layer on the bottom of an oven-safe skillet.
    5. Place the spatchcocked chicken on top of the cabbage in the skillet. Then brush the entire chicken with the butter mixture. If you have any remaining just pour it over the bird.
    6. Roast until the thickest part of the chicken reaches an internal temperature of 165 F. This took just under an hour for me. Check on your chicken periodically - if sections are browning too quickly, tent foil over those parts to get an even color.
    7. Remove the chicken from the skillet and let it rest on a cutting board for 10-20 minutes before carving.
    8. Toss the cabbage in the rendered chicken fat and put the skillet back into the oven with the broiler on. Broil the cabbage until just starting to char.
    9. Serve with white rice, a dollop of yogurt, and a squeeze of lemon.