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ROASTED MISO BUTTER CHICKEN W/CABBAGE

Becca Jacobs

INGREDIENTS

  • 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

instructions

  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. Serving with white rice, a dollop of yogurt, and a squeeze of lemon.

Notes

I love roasting a whole chicken over a veggie or a starch, it’s the perfect 2-in-1 to take advantage of all of the delicious chicken fat that renders out during the roasting process. Cabbage is a great companion in this recipe because it holds up to the long cook time, being in the oven for almost an hour, while still coming out with some of the crisp and fresh notes you want from a vegetable. You could swap the cabbage for another hearty green like collards or Brussels sprouts and get similar results. The other reason I like this approach is because you’re getting a protein and a vegetable cooked in the same pan, making dinner assembly even easier. I like to eat this with rice but you’ve got a lot of options when it comes to rounding out this meal. A creamy polenta might be nice, or some herby egg noodles.