Miso roast chicken tray-bake

“These are bliss­ful flavours that blend well to­gether – works for chicken as well as pork”

RTÉ Guide - - Interiors -


1 free range chicken, por­tioned

3 tsps miso paste

1 tsp se­same oil

2 tb­sps rape­seed oil

2 limes, 1 sliced and 1 juiced 3 red onions, thickly sliced 300ml veg­etable stock Sliced spring onions, to gar­nish

Se­same seeds, to gar­nish Lime wedges, to serve



Pre-heat the oven to 180°C (fan 160°C°/gas 4).


Com­bine the miso paste, se­same oil, rape­seed oil and lime juice to­gether and mix well. You can keep this in the fridge for about a week. 3

Ar­range the chicken por­tions in a shal­low roast­ing tray or gratin dish and rub the miso mix over the chicken. Ar­range the onion slices into the tray with the lime slices.


Pour the stock into the tray and roast for about 35 to 40 min­utes or un­til the chicken is cooked through and golden. En­sure that the chicken is fully cooked.


Sprin­kle over the spring onion slices and se­same seeds to gar­nish and ar­range the lime wedges in be­tween the chicken.

Serve with steamed beans, pick­led gin­ger and some bas­mati rice or even some green lentils.

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