Chef Jamie Oliver miso roast chicken recipe

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Step 1

Miso roast chicken with sesame and scallions.

Step 2

Serves 4

Step 3

Prep time 17 min

Step 4

Cook time 48 minutes

Step 5

Preheat the oven to 350 degrees. Boil the kettle. Put a large shallow casserole pan on a high heat and toast the sesame seeds as it heats up, then remove to a plate.

Step 6

Place the chicken in the pan and fry for 10 minutes, or until golden all over, turning regularly.

Step 7

Meanwhile, use a vegetable peeler to strip the peel from 1 lime, then peel the sweet potatoes and halve lengthways. Trim the scallions, and chop into 1 ¼-inch lengths, finely slicing and saving a few green tops for garnish. Add the lime peel, sweet potatoes and scallions to the pan.

Step 8

In a small bowl, mix the dried mushrooms and miso with the soy, 2 tablespoons of red wine vinegar and ¾ cup of boiling kettle water, then stir into the pan, discarding just the last gritty bit. Make sure the chicken is skin-side up, then roast for 45 minutes, or until the chicken pulls easily away from the bone and the sweet potatoes are soft.

Step 9

Move the pan to a medium-high heat on the stove. Squeeze over the lime juice and mix well. As soon as it starts to sizzle and bubble, turn the heat off, scraping up any sticky bits.

Step 10

Sprinkle over the toasted sesame seeds and the sliced scallions and serve.

Step 11

I like it with a little sticky rice and steamed greens on the side.