The savory-sweet-umami of the miso and orange glaze helps keep this chicken moist and flavorful, while butterflying the chicken aids in even cooking... Orange Miso Butterflied Roast Chicken is so simple, but so delicious!
Families are messy. Immortal families are eternally messy. Sometimes the best we can do is to remind each other that we're related for better or for worse...and try to keep the maiming and killing to a minimum.
-- Rick Riordan, The Sea of Monsters
Tamara Talks (about flavor profiles and roasting chicken)
Haha... I'm still laughing 😀 I love to talk about Sunday funday, and the fun our family has together in the kitchen and around the table on a regular basis. A couple of weeks ago, while enjoying a local microbrew and a cigar on the patio with my husband Mark and my son Gaelen, I brought up the menu for the evening meal.
I was delighted to mention that I planned on doing butterflied and roasted chicken with oranges and olives. Sweet citrus and salty olives sounded like a winning combination to me. Gaelen pitched a fit! He just could not reconcile himself to the idea of the olive and orange combination.
On this particular day, I was the one to concede. However, I had already purchased the oranges, and wanted to use them. Gaelen's culinary strength is with Asian flavors, so we landed on this Orange Miso Butterflied Roast Chicken.
Miso and chicken are "regulars" on the Andersen dinner table, and they play really well together. I was pretty confident going in that combining them with citrus would work. While Gaelen worked on butterflying the chickens, I set up to making the glaze.
Without further ado...
For more on why I love to butterfly my roasted chicken, see my first (amateurish) attempt at an instructional video, and the "Notes" in the recipe section of this post... Make sure you notice Madeleine (our jack russell/blue heeler dog) as she photo bombs the video 😮
How to Make Orange Miso Butterflied Roast Chicken
- Preheat oven to 400 degrees (375 degrees convection roast). Place rack in the middle of your oven.
- Prepare the chicken - Butterfly the chicken (see video for more) and whisk together all glaze ingredients. Once the ingredients for the glaze are whisked together, and the chicken is butterflied, rub the entire chicken with the glaze. Place the chicken - breast side up - in a heavy clay or glass baking pan. Pour any remaining glaze over the top, then place in your pre-heated oven. That's all there is to it, other than using your trusty instant read thermometer (a must in any serious cook's kitchen!) to make sure your bird is perfectly cooked 😉
- Roast the chicken - Place chicken in oven. Cook 15 minutes, then reduce heat to 325 degrees - this will help keep the glaze from becoming too dark. Roast until thickest part of breast close to bone registers at least 150 degrees on an instant-read thermometer and joint between thighs and body registers at least 170°F, 45 minutes to 1 hour.
- Tent the chicken with foil - Allow chicken to rest tented with foil 10 to 15 minutes before carving. The chicken will continue to cook a bit, and importantly, the juices stay in the chicken.
After all the afternoon discussion over the appeal of olives and citrus, we did end up with similar flavors - sweet oranges and salty miso rather than sweet oranges and salty olives 😉 We served this lovely roasted chicken with miso roasted beets, sweet potatoes, and rainbow carrots and jasmine rice with furikake.
I later served the Orange Miso Butterflied Roast Chicken with steamed Spicy Sesame Green Beans. What could be better than an amazing Asian-inspired meal with the ones you love most, even if at times you struggle to "keep the maiming and killing to a minimum?"
If you have a whole chicken to roast, but you're looking for a different flavor profile, be sure to check out my Mexican roasted chicken and vegetables. It's a super tasty meal in one pan with a distinct Mexican vibe!