Miso Glazed Roasted Whole Chicken and Vegetables

Dinner March 15, 2024

Made 4 servings

Ingredients:

1 Whole Chicken

1 pound Parsnips

1 pound Carrots

½ pound Yellow Onion

Vegetable Oil

Kosher Salt

fresh ground Black Pepper

3 tablespoons Miso Paste

3 tablespoons Olive Oil

1 tablespoon Maple Syrup

½ teaspoon Soy Sauce

2 Garlic Cloves, minced

Directions:

Preheat oven to 425°F (220°C) with a rack in the middle position.

Peel the parsnips and carrots and place at the bottom of the Dutch oven. Roughly chop the onion and add to the pot. Drizzle with oil, season with salt and pepper, and toss to coat.

Coat the chicken with oil and season with salt and pepper. Place the chicken in the Dutch oven, on top of the vegetables.

Cook the chicken with the lid on for an hour.

Meanwhile, make miso glaze by mixing in a small bowl: miso paste, olive oil, maple syrup, soy sauce, and minced garlic.

Remove the chicken from the pot to a plate with tongs. Add half the glaze to the vegetables and gently toss with the drippings at the bottom of the pot to coat the vegetables. Slide the chicken off the plate and back into the Dutch oven and drizzle the remaining glaze over the chicken. Cook uncovered for another 30 minutes

Check the temperature of the chicken in a few thick spots to make sure it has reached 175°F (80°C) before removing from oven

Rest the chicken on a cutting board for 15 minutes before serving. Meanwhile, cut the carrots and parsnips into coins. Use an immersion blender to blend the onions and drippings into a sauce.

Final Notes:

I liked roasting the carrots and parsnips whole. I usually cut them but they don't take longer to cook than the chicken, so it's not necessary. I liked how they didn't stick/burn to the Dutch oven this way.

I tried the glaze before putting it on anything and was surprised by how salty it was. Thankfully the vegetables and the chicken weren't too salty, even though they were pre-salted. But maybe skip the soy sauce if you don't like salty foods.

Another beige meal... Oh well, tasted good!

Leftovers were pretty good with udon noodles.