I haven’t posted much recently but this was so good I had to put it on the blog.
1 whole chicken
2 whole yellow or white onions (cut into 1-in. wedges)
1 C chicken stock or 1/2 C dry white whine and 1/2 C stock
6 carrots, peeled and cut in halves or thirds
salt and black pepper to taste
Fingerling potatoes, 1/2 lb., cut in half
1 whole lemon, halved
¼ cup Shiro miso
1/8 C sesame oil
1/8 C olive oil
3 T seasoned rice vinegar
2 T fresh ginger, minced
2-3 cloves garlic minced
1 T honey
- Rub chicken with oil and lightly season with black pepper. Put half of the onion and the lemon into the cavity of the chicken. Place chicken into iron skillet or roasting pan and pour chicken stock and/or wine into pan. Place chicken in 450 degree oven and roast for 20 minutes. Remove after 20 minutes and drop oven temperature to 350 degrees.
- Combine all ingredients for rub and blend well. Spoon rub over chicken.
- Place chicken in iron skillet or roasting pan. Toss vegetables in olive or coconut oil with salt and pepper. Circle the chicken with onions, carrots, and potatoes. Roast for 20 mins uncovered. Cover with foil and roast for another 40 minutes or until skin is crispy and juices run clear at the leg joint when skin and meat are pierced.
- Carve chicken. There will be a decadent sauce at the bottom of the pan. Spoon this over the carved chicken.