I love roasted chicken. I have been making this miso butter-rubbed chicken on repeat (it’s been a little obsessive). Every time I get a whole chicken this is how I typically make it.

I make a miso and maple compound butter and smear that deliciousness over a spatchcocked chicken. I let it roast in a high-temperature oven until the skin is deeply golden and caramelized. I remove the chicken from the pan and strain the leftover pan drippings to serve alongside. It is a perfect roast chicken.

my steps for chicken roasting success

Right when I get home with my whole raw chicken, I take it out of the package and season it. If you’re looking to take your average roast chicken to amazing roast chicken that is what you need to do. Letting the salt have time to penetrate the meat is key to a very good chicken.

Next, I spatchcock, which sounds more intimidating than it is. This is simply removing the backbone of the chicken. All you need is a solid pair of kitchen scissors. I just cut along both sides of the backbone to remove it. I always save it and freeze it for the next time I make chicken stock.

As the chicken hangs out, I make the miso compound butter. It is the star of the show and so easy to make. Just mash softened butter, miso paste, maple syrup, and black pepper together in a bowl until combined.

I smear that deliciousness over the prepared chicken and let it roast in a high-temperature oven until the skin is dark golden brown and caramelized. When the miso butter roasts on the chicken it gets deeply caramelized and the pan drippings that are left behind are especially flavorful.

I know, we all hate rubbing butter on raw chicken, but it’s worth it.

Whenever I roast a chicken with a compound butter I find it easier to rub on the butter when the chicken is spatchcocked. This is done so all sides of the chicken can cook in a more even layer. It helps the chicken to get a more even caramelization. I find it easier to get the butter in all of the nooks and crannies when it is spatchcocked. I also like to tuck the wing tips underneath the breasts, but that is not necessary.

Rubbing the compound butter on the chicken is an impossibly annoying task. If your chicken is even the slightest bit wet it will refuse to stick. It will probably slide as you try to spread it on the chicken, so just do your best. It doesn’t need to be perfect. It’s going to melt as it roasts and will continue to baste the chicken with the buttery chicken juices along the way.

I served this miso butter-roasted chicken over a creamy cauliflower puree and poured the pan drippings on top. It was divine. Typically, I would rather have mashed potatoes over cauliflower puree any day, but I shockingly preferred the cauliflower puree here. This chicken is also very good with any roasted potato or roasted veggie. I love to cook a couple of baked potatoes alongside the chicken, then mix the pan drippings into the fluffy potato and top it with extra miso butter. Japanese sweet potatoes and corn are also especially good with any left miso butter, so I encourage you to make extra compound butter.

miso butter spatchcock roast chicken

This is a very good roast chicken recipe. It’s a simple miso and maple compound butter-smeared chicken that gets roasted until the skin is deeply golden and caramelized. This combo makes the most heavenly pan drippings.

Ingredients

3-4lb whole chicken
3-4 teaspoons kosher salt
4 tablespoons unsalted butter, softened
2 tablespoons miso paste
2 tablespoons maple syrup
1/2 teaspoon black pepper

Directions

In a small mixing bowl, mash together softened unsalted butter, miso paste, maple syrup, and black pepper until fully combined. Set aside 1/4 cup of compound butter and save any leftover butter.
Preheat oven to 425 degrees Fahrenheit.
Pat dry chicken with a few paper towels and place on a cutting board breast side down. Use sharp kitchen shears to cut along both sides of the backbone to remove (save the backbone for stock).
Flip the chicken over and press down on the breasts until the breastbone breaks. You have now successfully spatchcocked a chicken.
Transfer spatchcocked chicken to a baking vessel, a sheet pan works great here.
Season the chicken all over with salt and pepper (use about 1 teaspoon of kosher salt for every pound of meat).
Smear the reserved compound butter on the chicken to the best of your ability, making sure to really get into all of the nooks and crannies.
Transfer the chicken to the oven and roast for 30 minutes, until the skin starts to get color.
Reduce the temperature to 325 degrees Fahrenheit and continue roasting until the chicken is cooked through, about 20-30 more minutes depending on the size of your chicken. You will know when the chicken is done when the chicken juices run clear and the leg feels like it can easily be pulled apart.
Let the chicken rest for at least 10 minutes before cutting and serving. Save the pan juices to serve over the chicken.