Miso roast chicken tray-bake
“These are blissful flavours that blend well together – works for chicken as well as pork”
SERVES 4 INGREDIENTS
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.