A succulent roast chicken is not just for Sunday lunch, it’s quick and easy to do mid-week leaving you with lots of delicious leftovers for the next day or two.
- 1 x 1.5 kg chicken, giblets removed
- 4-5 tbsp any oil
- 2 heaped tbsp brown miso paste
- salt and freshly ground black pepper
- chicken stock cube
- Pre-heat the oven to 220° C gas 7.
- Place the chicken into a baking tray on a bed of scrunched up foil so none of the bird is touching the base of the tray.
- Mix the miso paste with 2 tbsp of the oil until its nice and runny, you may need to add a little more oil.
- Using a cooking syringe inject the miso paste all over the chicken, paying particular attention to the breast meat.
- Once done, drizzle the rest of the oil over the bird and season well with salt and pepper.
- Place into the oven and cook for 20 minutes until you get a little colour, then turn down the heat to 180 Gas 4, or lower if you want to and cook for 45 minutes to 1 hour.
- To test if cooked place a sharp knife in the thigh and the juices should run clear.
- Remove from the oven place on a plate and cover with cling film and leave for 30 minutes’ minimum.
- Pull apart into legs, wing tips and two breasts. The slice the breast meat with a sharp knife and cut through the leg joint.
- Skim off any fat from the tray and place the bones and any juices into a pan, cover with water add a little chicken stock cube (will depend on how salty the juices are so check) and bring to the boil.
- Simmer for the time the bird is resting, then thicken with cornflour and a little water.