Miso Honey Butter Roast Chicken

A perfectly roasted chicken is one of the ultimate kitchen flexes. It’s simple, it’s soulful, and it makes you look like a rockstar whether you’re hosting a dinner party or just prepping meals for the week.

This Honey Miso Butter Roast Chicken takes things up a notch. It’s sweet, salty, savory, and packed with umami, thanks to a rich miso-honey butter that melts into the skin and bastes the meat as it roasts. Paired with tender roasted vegetables and a bold black pepper gravy, this recipe hits every flavor note and is surprisingly easy to master.

Plus, the low-and-slow roasting technique guarantees juicy, tender meat every time.

🍯 Why You’ll Love This Honey Miso Roast Chicken

• ✅ Perfect for guests or meal prep — make it once and enjoy flavorful leftovers
  
• ✅ Flavor bomb — sweet honey, salty miso, buttery richness, and savory depth
  
• ✅ Learn a key cooking technique — mastering roast chicken is a must for any home cook
  
• ✅ Complete meal — roasted veggies + black pepper gravy make it a one-pan wonder

🧠 Pro Tips for Perfect Roast Chicken

• Start hot, finish low: High heat browns and crisps the skin; low heat cooks the meat gently for tenderness.
  
• Dry brine if you can: Even a few hours of salting improves flavor and texture.
  
• Butter under the skin: It bastes the meat from the inside, keeping it ultra-juicy.
• Use a thermometer: Always trust temp (160°F in the thigh) over time to avoid overcooking.
  

Honey Miso Butter Roast Chicken

Recipe by Patrick Kong

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Servings

4-6

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Ingredients

• For the Roasted Vegetables:

• Sweet potatoes, carrots, squash, and onion, cut into ½-inch wedges

• Olive oil

• Salt

• For the Miso Honey Butter:

• 100 g 100 (7 tbsp) butter, room temperature

• 30 g 30 (2 tbsp) white miso

• 30 g 30 (2 tbsp) honey

• 2 g 2 (1 tsp) togarashi seasoning

• 2 g 2 (½ tsp) grated ginger

• 2 g 2 (½ tsp) salt

• 2 g 2 (½ tsp) dashi powder

• For the Chicken:

• 1 1 whole chicken

• Olive oil

• Salt

• ½ lemon

• 1 bulb 1 garlic, halved

• For the Black Pepper Gravy:

• 240 g 240 (1 cup) chicken stock

• 6 6 –8g (2 cloves) garlic, lightly crushed

• 15 g 15 (1 tbsp) oyster sauce

• 30 g 30 (2 tbsp) soy sauce

• 9 g 9 (1½ tbsp) freshly ground black pepper

• 12 g 12 (1 tbsp) sugar

• 16 g 16 (2 tbsp) cornstarch + 15g (2 tbsp) water (for slurry)

Directions

• Prep the Chicken (Optional, but Recommended)
• The night before roasting, salt the chicken generously and let it rest uncovered in the fridge on a wire rack.
• This dry brining method seasons the meat deeply and dries the skin for extra crispiness.
• Preheat the Oven
• Preheat to 450°F (225°C).
• Take the chicken out of the fridge to come closer to room temperature. (Ideally at least an hour before cooking)
• Make the Miso Honey Butter
• In a bowl, combine the butter, miso, honey, togarashi, ginger, salt. and dashi powder.
• Butter the Chicken
• Carefully spread the miso butter under and over the skin of the chicken for maximum flavor.
• Set Up the Roasting Tray
• Toss your vegetables in olive oil and salt.
• Scatter them in a roasting tray and place the chicken on top, breast side up.
• Tuck in the halved lemon and garlic bulb.
• Using a piece of butcher’s twine, tie the legs together to cover the cavity. This creates a more even shape that will prevent the breasts from overcooking.
• Roast Hot, Then Low
• Roast at 450°F for 15–20 minutes until the skin is beautifully browned and starting to char.
• Then, lower the oven temperature to 275°F (135°C) and roast slowly until the thickest part of the thigh reaches 160°F internally. This usually takes another 50 to 75 minutes, depending on the size of your bird.
• Rest and Carve
• Cover the chicken loosely with foil and rest for 15 minutes before carving.
• This lets the juices redistribute for ultra-moist meat.
• How to Make the Black Pepper Gravy
• In a small pot, bring chicken stock and garlic cloves to a boil.
• Simmer until reduced by half, about 10 minutes.
• Stir in oyster sauce, soy sauce, black pepper, and sugar.
• Bring back to a boil, then add the cornstarch slurry.
• Simmer until the gravy thickens enough to coat a spoon.

✨ Final Thoughts

A good roast chicken is a cornerstone of great cooking—and this Honey Miso Butter Roast Chicken is the kind of recipe you’ll find yourself making again and again. It’s impressive enough for guests, easy enough for weeknights, and packed with sweet, salty, and umami-rich flavors that everyone will love.

Master this technique once, and you’ll never look at store-bought rotisserie chickens the same way again.