Miso Butter Roast Chicken Traybake with Potatoes and Gingery Greens
Serves 4
6–8 skin-on, bone-in free-range chicken thighs or 4 Marylands. Drumsticks work too
800 g potatoes/kumara* – sliced about 1 cm or so thick, you could also do a 2–2.5 cm dice, but not too big or they might not cook in time 2 onions, cut into wedges
2 tbsp butter – about 40 g
1 tbsp honey
1 tsp rice wine vinegar or any
white vinegar
1 tbsp sesame seeds
4 tbsp white miso – 80 g
1 cup hot chicken stock
Heat a heavy based pan on a medium heat and brown the chicken in two batches. Remove to a plate.
Meanwhile slice the potatoes/kumara and onions and place them in a roasting dish.
Using the residual heat from the chicken pan, melt the butter, honey, rice wine vinegar, sesame seeds and miso paste and mix together. Toss the browned chicken in the miso butter and place on top of the potatoes and onions. Spoon over any extra miso butter.
At this point the whole dish can be covered and placed in the fridge for a few hours or overnight, just add an extra 10 minutes onto the cooking time if it’s from the fridge.
Place the chicken in a 180°C oven for about 20 minutes, then add in 1 cup hot chicken stock. Cook for a further 20–25 minutes or until the potatoes and chicken are cooked. The marinade ends up coating the potatoes and it turns into a delicious sauce.
If you find the chicken is cooked and the potatoes aren’t, simply remove the chicken and keep it warm and pop the potatoes back into the oven for a bit longer.
To cook the greens – I used bok choy. Heat a little oil in a pan and add about a tsp of fresh ginger, add greens and a splash of water and stir until wilted. Use any greens you like. *The vegetables can be a mixture of the kumara, turnips and/or carrots.
TO SERVE
I served this with some pickled ginger and I also made a spicy mayo which was simply 2 tbsp mayo with 1 tsp sriracha hot sauce. It made it next level delicious.
A NOTE FOR MEAT-FREE:
Try it with tofu, or you could try large flat mushrooms and just spoon the miso butter on top. Eggplant when in season would be great.
You could also mix up the vegetables, toss the miso butter over them, roast them then add some vegetable stock at the end to make it saucy. Maybe toss through some edamame beans. Lots of options here.