So I tweaked a NYTimes Food recipe a bit and it was uber nomtastic. 4 tbsp butter, 1/2 cup white miso paste, 2 tbsp brown sugar, 1 tbsp rice wine vinegar- microwaved to liquefy, mixed well. Spatchcocked a chicken and slathered the mix under the skin and on surface, let marinade overnight. A day later, preheated oven to 375F and took out of fridge and lined a baking pan with foil. Added wee itty bitty potatoes (halved some slightly larger ones). Added a wired rack on top and laid the chicken across so pan drippings would land on potatoes. Cooked for 50 minutes. Lifted wire rack aside, added asparagus in a single layer over the potatoes. Put chicken on wire rack back on top. Another 30 minutes or so in the oven. Worried skin was overbrowning so turned chicken over for about 15 mins of its cooking time. When cooked through, moved wire rack aside and let chicken rest. Added soy, sesame oil, mirin, and rice wine vinegar to asparagus and potatoes and stirred through. Scattered sesame seeds on top. Carved chicken and served together. SO toothsome, savory, and delicious! I might try with ghee next time so as to avoid fear of burning. It would have benefited from a touch of time at a higher temp to really crisp the skin. Definitely adding to the rotation.
I’ve also used a Nigella Lawson recipe as a great jumping off point– whole chicken cut into pieces, marinated, baked on a tray with sausages. Her original combi includes a lemon cut into eighths and squeezed into a bag and dropped in, an onion cut into wedges, olive oil, Worcestershire sauce, dried sage, and dried mustard. Sort of a traditional English roast, great with bangers or a mild sausage. You could also use chorizo and season with orange zest and juice, oregano, cumin, and a touch of paprika. Let the sausage selection determine your spice blend, and you won’t go wrong. I’ve also realized I can prep ziploc bags of these mixes, complete with veg, at the weekend, and just dump onto a tray and bake for a hands-off weeknight supper, which is awesome.
Today’s mix is the second time I’ve made it, and one I’ll definitely keep in the mix– Merguez cut into chunks, rounds of sweet potato, onion, chicken pieces with skin and bone, olive oil, a lemon cut into eights and squeezed in, and dried mint, cumin, cinnamon, parsley, and paprika, along with a splash of rose water. I put it on a foil-lined baking sheet in a single layer at 375F for 45 minutes, and then upped to 425F for another 20 mins or so. Once I pulled it, I transferred the chicken to a plate, and dumped a bag of baby spinach into the tray of sausage, sweet potato, and cooking juices, and tossed it around to let it wilt. Served with a bit of goat cheese crumbled on top, and a side of Trader Joe’s tzatziki for dressing/dipping. Highly recommend!
Also, don’t forget that you can easily pull the chicken and then toss it, and pan juices, along with pasta of your choice. Add a little pasta water and/or stock if needed, some cheese, and maybe some mix-ins. I like using dried cranberries or cherries rehydrated with the pasta water, sauteed pine nuts, crumbled goat cheese, or a good amount of parm or pecorino. Cherry tomatoes either raw or roasted are good. Add some chopped fresh herbs and a sprinkle of cheese on top, and you’ve got a crowd pleasing meal.