Roast chicken may sound like an involved undertaking, but our tahini and miso-marinated take on the classic dish comes together in one pan and couldn’t be easier.
The chicken soaks up both the creamy, nutty flavors of the tahini and the umami of the miso to create a flavor combination you’ll find yourself revisiting again and again. Spritzing lemon over the chicken and side vegetables adds a tangy touch. If you can’t find bok choy, long-speared broccoli is a great replacement.
How to Make It
- ⅓ cup white miso
- ⅓ cup rice wine vinegar
- ⅓ cup tahini
- ¼ cup toasted sesame oil
- Freshly ground black pepper
- 3 ½ lb (1.6 kg) whole chicken
- 4 bunches green onions, ends trimmed
- 4 baby bok choy, cut in half lengthwise
- 2 lemons, quartered
- 2 garlic heads, halved lengthwise
- Whisk miso with vinegar, tahini, oil and black pepper in a medium bowl.
- Rub chicken all over (including the cavity) with marinade then transfer to a large freezer bag. Chill in fridge for at least 1 hour or overnight.
- Preheat the oven to 400°F.
- Arrange green onions in a 9 by13 inch roasting pan. Place chicken on top. Reserve marinade. Fill cavity with lemons. Scatter remaining lemons around chicken along with garlic heads, cut side down. Roast in oven for 30 minutes.
- Meanwhile, toss bok choy with remaining marinade and 2 tbsp water in a large bowl. Add bok choy to pan and return to oven. Bake until an instant read thermometer inserted into the legs reads 165°F, about 30 to 40 minutes.
- Cover with foil and let rest for 10 to 15 minutes before carving. Serve roasted vegetables alongside chicken on a large platter.