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

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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