misoyaki roast chicken

One of my favorite websites for recipes is Food 52, the brainchild of two New York food writers, Amanda Hesser and Merrill Stubbs. The recipes are from home cooks across the country, and selected recipes will wind up in a published cookbook. Since I never create my own recipes, I don’t contribute any recipes to the site (I’m more of a recipe follower, and I’m evolving into a recipe-modifier, learning to add my own flair). But, I am often inspired by the recipes that others post there.

served with rice

Misoyaki roast chicken with shoyu onion sauce, posted by timWuNotWoo caught my eye with it’s unique flavors. It generated a lot of attention, too. One of my favorite food bloggers, Jenn of Last Night’s Dinner, posted about it here. So of course I had to make it.

My first hurdle was finding red miso paste. At two grocery stores in my town, including the local Fresh Market, I was handed miso soup when I asked about miso paste. With some diligence, and a trip across town when I got off work early one day, I managed to find it at the Chinese grocery. Turns out they have a lot of neat things there, including the miso paste.

red miso

red miso and mirin

Instead of a whole chicken, I used bone-in, skin-on chicken breasts. I let the chicken sit in the marinade for about six hours, and I wiped off the bulk of the marinade prior to putting the chicken in the oven. According to the recipe, the miso will burn if it’s not scraped off. Turns out that’s true.

chicken, ready to roast

roasted chicken

The chicken was moist, with great flavor. The onion sauce was delicious over the roast chicken breast and the jasmine rice that I served it with. Umami all the way.

served with rice

For the recipe, please visit Food 52 yourself. It’s a great site to check out. The recipe is here.

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12 Responses to “misoyaki roast chicken”

  1. 1
    Jennifer Hess — March 22, 2010 @ 3:31 pm

    Gorgeous! Now I want to make it again 🙂

    • 1.1
      merrygourmet — March 23, 2010 @ 7:18 am

      You’re the main reason I made it in the first place!

  2. 2
    Leigh (Modern Mommy) — March 22, 2010 @ 3:49 pm

    I’m making roast chicken breasts tonight. I wish I’d had the foresight to grab some miso paste of my own. I can’t wait to try it. 🙂

    • 2.1
      merrygourmet — March 23, 2010 @ 7:19 am

      You can borrow my miso paste anytime. 🙂 Came in a 2lb bag. I’m positive it will take me 3 years to use it up!

  3. 3
    SMITH BITES — March 22, 2010 @ 4:47 pm

    i JUST replied to food52 on Twitter about this recipe! like you, i’m not a recipe developer but am a tweaker so i drool over their site. so happy to see you made this as i’ve now got it on my ‘must make’ for the next roast chicken. i’m sure i’ll have to drive far and away for miso paste – no way i’ll find it at my local grocery but i shall persevere!

    • 3.1
      merrygourmet — March 23, 2010 @ 7:18 am

      Sounds like you live in the same type town that I do! Good luck finding it. You can order it online, but it’s just not worth paying for shipping for it if you can find it at a store somewhere nearby.

  4. 4
    Liren — March 23, 2010 @ 9:21 am

    Mmm, I think my kids will love this. Sounds like a great marinade; I imagine this would taste good grilled, too.

  5. 5
    jaden — March 24, 2010 @ 9:17 am

    omg that photo of chicken in the cast iron! Yeah! gorgeous.

    • 5.1
      merrygourmet — March 24, 2010 @ 12:41 pm

      Seems like everything looks better in a cast iron skillet. It’s my new favorite pan. 🙂

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  7. 6
    Michael Cavinta — June 1, 2010 @ 3:31 am

    Awesome recipe! Just by looking at the step by step pictures made me hungrier little by little. I would surely try cooking this recipe tonight for my family as I am sure they’ll love it. We are a chicken lovin family, and love any food that involves chicken. It would go really well with a tall cold glass of coffee made from one of my kitchen aid coffee grinders Thanks for sharing!!

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