The best type of pan to cook this dish in is a Dutch oven. Tucking the vegetables underneath the chicken allows them to slowly roast and become tender without burning or drying out. If you do not have this type of pot, choose a roasting pan with high sides that is only a few inches larger than the chicken on all sides.
Roasted Chicken with Miso Butter Glazed Apples, Turnips & Beets
The best type of pan to cook this dish in is a Dutch oven. Tucking the vegetables underneath the chicken allows them to slowly roast and become tender without burning or drying out. If you do not have this type of pot, choose a roasting pan with high sides that is only a few inches larger than the chicken on all sides.
Ingredients
- 1 whole chicken
- 2 medium apples, such as Honeycrisp or Golden Delicious
- 2 medium turnips cut into ½” wedges
- 2 medium beets cut into ½” wedges
- 3 sprigs of fresh rosemary
- 1-2 teaspoons olive oil
- 1 tablespoon mirin
- 1 teaspoon kosher salt, plus more for the chicken
- 1 ½ tablespoons white miso
- 1 tablespoon pure maple syrup
- 2 ½ tablespoons butter, softened
Instructions
- Preheat your oven to 350 F.
- Rub the olive oil on the bottom of a Dutch oven or large roasting pan. Scatter the vegetables on the bottom of the pan and pour the mirin and ¾ teaspoon of kosher salt over the vegetables.
- Rub a half tablespoon of the softened butter over the chicken, and sprinkle it generously with salt. Place it on top of the roasting pan.
- Roast the chicken for 1 hour and 15 minutes. Use a thermometer to check the internal temperature of the chicken. As soon as it is at 165 F, remove the chicken to a platter. Allow it to rest for 10-15 minutes.
- Add the miso, maple, and remaining 2 tablespoons of butter to the vegetables in the pan, then return to the oven for 10 minutes. Before serving, taste the vegetables for seasoning and add more salt if needed.
- After the chicken has been allowed to rest for 10-15 minutes, slice the meat and serve it with the warm vegetables.
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