Miso butter-roasted chicken and grilled vegetables
Ingredients
15ml olive oil, plus extra
Salt and pepper
80 g butter
⅓ cup miso paste
10ml sesame oil
30ml soy sauce
10ml sugar
15-30ml lemon juice
1 whole chicken (about 1.5kg)
A few lemon wedges, optional
Method
Line the inside of a deep oven-proof pot or roasting dish with non-stick baking paper. Preheat the oven to 200°C. Place the chicken breast side up in the pot, then rub lightly with oil and season (lightly) with salt and pepper. Cover with a lid and roast for 45 minutes. In the meantime, place the butter, miso paste, sesame oil, sugar, and lemon juice in a small saucepan over low heat, stirring with a whisk until smooth (if it looks like splitting, use a blender to make it smooth). After the 45-minute roasting time, remove the chicken from the oven, reduce the heat to 180 °C, and use a pastry brush to brush the chicken with the miso mixture. Return to the oven without a lid and continue to roast for another 30 minutes or until dark and glossy. Remove from the oven, cover with a lid, and leave to rest for 10 minutes before serving. For the grilled vegetables, heat an iron skillet over high heat, then add about a tablespoon of oil and fry the vegetables until charred but still firm. Season with salt and pepper, then add a tablespoon of the miso mixture and continue to cook, stirring. Remove from the heat and cover with a lid to steam any larger vegetables further until just tender but not soft. Serve with the chicken.
Spier's Seaward range is inspired by the Cape's unique coastal terroir. The Chenin blanc is made with grapes that are handpicked in the Tygerberg Hills, about 15km from the icy Atlantic. The Atlantic's cooling breezes allow the vines to thrive in optimal conditions for gradual ripening. Coupled with dryland irrigation – which intensifies flavours – the result is a Chenin Blanc with great concentration, balance and finesse, all underpinned by an elegant, saline minerality.
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4 days ago
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Miso butter-roasted chicken and grilled vegetables
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