Here’s a nice and easy recipe that’s been in my “gotta try this” folder forever. I had a container of miso in my fridge forever as well, so it seemed like a good idea. I had yellow miso, not white, but I don’t think it makes a big difference. If you don’t have it, you can find it at an Asian grocery or online.
The recipe calls for chicken thighs, but I used a whole cut-up chicken. (Actually, I used only half a cut-up chicken, because there are only two of us, and halved the rest of the ingredients.)
These particular chicken pieces didn’t have a lot of fat, so I had to add a little water to the pan after about 20 or 30 minutes because the miso-margarine mixture was starting to burn.
The finished dish was very tasty. The miso and honey produced a an interesting and pleasant flavor — but it wasn’t too strong, so don’t be put off by the idea.
Ingredients:
4 Tbs. margarine, softened
½ cup white miso
2 Tbs. honey
1Tbs. rice vinegar (not seasoned)
Black pepper to taste
8 skin-on, bone-in chicken thighs, approx.. 2½ to 3 lb., or a whole chicken cut in eighths
Directions:
Heat oven to 425 degrees.
Combine margarine, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until well combined.
Add the chicken to the bowl and massage the miso mixture all over it.
Place the chicken in a single layer in a roasting pan. Roast for 35 to 45 minutes, turning the chicken pieces over once or twice until the skin in golden brown and crisp. (You may need to add a little water to the pan if necessary part way through.)
Serves 4
Bobbie's Best Recipes 
Leave a Reply