Miso and gochujang butter roast chicken
“Miso and gochujang bring all the sweet-spicy-umami richness you need to this buttery roasted chicken dish,” says chef Lara Lee. “Their distinctive flavour profiles contribute an underlying funk to this (in my opinion) perfect marinade.”
Ingreadient
- 60g unsalted butter, softened
- 80g white miso paste
- 2 tbsp gochujang
- 1 garlic clove, crushed, or 1 tsp garlic paste
- 1 tsp chilli flakes
- 1 tbsp rice wine vinegar or cider vinegar
- 1 tbsp honey, plus ½ tsp for the gravy
- 8 chicken thighs or 4 whole chicken legs, skin on and bone in
- 2 lemons, cut into wedges
Instruction
- Heat the oven to 180°C fan/gas 6. Make the marinade by mixing the butter, miso, 1 tbsp gochujang, garlic, chilli flakes, vinegar and 1 tbsp honey together in a bowl with a pinch of salt.
- Line a large baking tray with foil. Put the chicken pieces on the tray skin-side down, then season with salt. Rub half the marinade into the flesh side only (not the skin), ensuring all of the flesh is well covered.
- Turn the chicken pieces over so they’re skin-side up and season generously with salt. Bake for 20 minutes, then remove from the oven and brush the remaining marinade onto the skin. Return to the oven and bake for a further 15–20 minutes, or until the skin is browned and the chicken is cooked through (if using a thermometer, the thickest part of the chicken will have an internal temperature of at least 75°C). If the skin is starting to char (check it from time to time), cover the chicken with foil until cooked through.
- To finish, change the oven setting to grill on the highest heat. Grill the chicken, uncovered, under the grill for 2–3 minutes, or until the skin has browned.
- Transfer the chicken to a serving platter. Pour the pan juices into a bowl and mix with the remaining gochujang and ½ tsp honey. Transfer the sauce to a gravy jug.
- Drizzle some of the gravy over the chicken, then squeeze with lemon juice and serve with extra lemon wedges and the sauce on the side.
