Why You’ll Love This Recipe
Bold & Unique Flavors: Miso and gochujang deliver a savory, spicy, and slightly sweet profile.
Juicy & Crispy: Butter under the skin keeps the meat moist while roasting to golden perfection.
Simple Prep: Minimal ingredients, easy marinade, and classic roasting method.
Impressive & Delicious: Perfect for family dinners or special gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 pounds whole chicken, cleaned and patted dry
- ¼ cup unsalted butter, softened
- 2 tablespoons white miso paste
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons honey or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, halved
- Fresh herbs (thyme or rosemary) for garnish
Directions
- Preheat Oven: Set oven to 425°F (220°C).
- Make Marinade: In a bowl, mix softened butter, miso paste, gochujang, honey, soy sauce, sesame oil, garlic, ginger, salt, and black pepper until smooth.
- Prepare Chicken: Place chicken in a roasting pan. Carefully separate skin from breast meat with your fingers.
- Apply Marinade: Spread marinade generously under the skin and over the chicken surface for maximum flavor.
- Stuff Chicken: Squeeze juice from half the lemon into the cavity, then place lemon halves and fresh herbs inside.
- Marinate: Cover with plastic wrap and refrigerate for at least 1 hour, preferably up to 24 hours.
- Roast: Let chicken sit at room temperature for 30 minutes before roasting. Roast for 50–60 minutes or until internal temperature reaches 165°F (75°C).
- Baste: Every 20 minutes, baste the chicken with pan juices to keep it moist.
- Rest: Remove chicken from oven and let rest 10–15 minutes before carving.
- Serve: Carve and serve warm, garnished with fresh herbs.
Servings and Timing
Servings: 4–6
Prep Time: 20 minutes (plus marinating time)
Cook Time: 1 hour
Total Time: About 1 hour 20 minutes (excluding marinating)
Variations
- Substitute honey with brown sugar or agave syrup.
- Add chili flakes or fresh chilies for extra heat.
- Use chicken legs or thighs instead of a whole chicken, adjusting cooking time accordingly.
- Include garlic cloves inside the cavity for added aroma.
Storage/Reheating
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crisp skin.
FAQs
Can I skip marinating overnight?
Yes, marinating for at least 1 hour still delivers good flavor but overnight is best.
Can I use other chili pastes?
Yes, sambal oelek or sriracha can be alternatives, though flavor will differ.
How do I check doneness?
Use a meat thermometer inserted into the thickest part; 165°F (75°C) is safe.
Can I roast this chicken in a slow cooker?
The flavors work, but you won’t get crispy skin.
Can I grill this chicken?
Yes, but adjust time and baste often to prevent burning.
What if I don’t have miso?
Soy sauce alone adds umami but miso provides depth.
Can I use salted butter?
Unsalted is preferred to control saltiness, but salted butter can be used with reduced added salt.
How do I make the skin crispier?
Pat chicken dry before applying marinade and roast uncovered.
Can I add vegetables to the pan?
Yes, root vegetables roast well alongside chicken.
How long can leftovers be kept?
Up to 3 days refrigerated or 2 months frozen.
Conclusion
Miso and Gochujang Butter Roast Chicken is an irresistible fusion of Korean and Japanese-inspired flavors that elevates the classic roast chicken. Juicy, tender, and richly flavored with a beautiful glaze, this dish is sure to impress family and friends. Perfect for both weeknight dinners and special occasions, enjoy a taste of bold, savory comfort with every bite.
Miso and Gochujang Butter Roast Chicken: An Incredible Ultimate Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes (excluding marinating)
- Yield: 4–6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Fusion (Korean-Japanese)
- Diet: Halal
Description
Miso and Gochujang Butter Roast Chicken features a bold fusion of savory miso and spicy Korean gochujang, balanced with honey and aromatic herbs. Butter under the skin keeps the chicken juicy and tender with a crispy golden finish.
Ingredients
4 pounds whole chicken, cleaned and patted dry
¼ cup unsalted butter, softened
2 tablespoons white miso paste
2 tablespoons gochujang (Korean chili paste)
3 tablespoons honey or maple syrup
2 tablespoons soy sauce
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon black pepper
1 lemon, halved
Fresh herbs (thyme or rosemary) for garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix softened butter, miso paste, gochujang, honey, soy sauce, sesame oil, garlic, ginger, salt, and black pepper until smooth.
- Place chicken in roasting pan. Carefully separate skin from breast meat with fingers.
- Spread marinade generously under the skin and over the chicken surface.
- Squeeze juice from half the lemon into cavity, then place lemon halves and fresh herbs inside.
- Cover with plastic wrap and refrigerate for at least 1 hour, preferably up to 24 hours.
- Let chicken sit at room temperature for 30 minutes before roasting. Roast for 50–60 minutes or until internal temperature reaches 165°F (75°C).
- Baste chicken with pan juices every 20 minutes to keep moist.
- Remove from oven and let rest 10–15 minutes before carving.
- Carve and serve warm, garnished with fresh herbs.
Notes
Substitute honey with brown sugar or agave syrup.
Add chili flakes or fresh chilies for extra heat.
Use chicken legs or thighs instead of whole chicken, adjusting cooking time accordingly.
Include garlic cloves inside cavity for added aroma.
Store leftovers in airtight container in fridge up to 3 days.
Reheat gently in oven at 350°F (175°C) to maintain crisp skin.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 140mg
