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Umami-Bomb Spatchcocked Roasted Chicken
We combined a few of our favorite umami-rich ingredients to create a seasoning mixture for a spatchcocked chicken. Applied under the skin, directly onto the meat, the roasted bird is jam-packed with deep, complex flavors. Miso lends a salty-sweet taste and Parmesan cheese brings nuttiness; tomato paste adds concentrated sweet tomato flavor, while garlic contributes another layer of complexity. Use either red or white miso; white miso is mellower than the saltier, more assertive red miso. A simple tossed salad and crusty bread make good accompaniments.
4
Servings
1 hour
15 minutes active
Ingredients
-
4
tablespoons salted butter, room temperature
-
3
tablespoons white miso OR red miso
Directions
-
01Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, stir together the butter, miso, Parmesan, garlic, tomato paste and ½ teaspoon pepper; set aside.
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May 31, 2023
Oh so good!
Easy pantry pull recipe and it would make a great pasta sauce on its own or sauté some mushrooms with it
May 2, 2023
So delicious
Super flavorful and moist chicken. Will definitely make again. My only adjustment is I think that I will have the chicken rest at room temperature for 15 minutes before prepping it with the butter mixture. It took about 20-25 minutes longer than the 40 minute instructed time in the recipe. Maybe that will help speed up the cooking time. Other than that, will keep everything else the same :)
May 1, 2023
Easy and flavorful
This dish was easy to make and was delicious. When enriched with shallot and fresh tomato, the drippings made a nice pan sauce for pasta.
April 23, 2023
Tasty chicken
Excellent. Very tasty. Meat was moist. My wife was skeptical (thought it would be too salty and dry), but really liked. Leftovers were great, too. I, too will try this on the grill.
April 9, 2023
Throw away the backbone?
Never. Throw the backbones in a ziplock bag in the freezer - use them to make chicken stock later on. Since spring has sprung here (at least for this weekend) I tried this using indirect heat on the BBQ. Came out great. Will add it to my stable of roast whole chicken recipes, including a salmoriglio inspired chicken with olive oil, garlic, and lemon, and a Thai inspired version with lemongrass and fish sauce.
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