Ingredients

Method

• 1 whole free-range chicken
• 10 shallots, halved
• 6 clove garlic
• 3 T olive oil
• 3 T butter, melted
• 3 T Woolworths miso paste
• ½ cup red wine vinegar
• 1 T soya sauce
• 1 t honey
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C and line a large oven tray with greaseproof paper. Place the chicken, shallots and garlic in the tray, then drizzle the olive oil over the chicken.

2. Whisk together the butter, miso, vinegar, soya sauce and honey. Pour the miso mixture over the chicken and season with salt.

3. Cover the tray with a layer of baking paper and a layer of foil, then roast for 30 minutes. Open the foil and roast the chicken for a further 20 minutes, basting continuously, until cooked. The chicken should be golden brown and crispy, and the shallots should be falling apart. Allow the chicken to rest for 15 minutes before serving.

Cook's note: Add Mediterranean potatoes or cubed butternut to the roasting dish, or serve with Woolworths’ ultimate mash or Asian udon noodles.

Find more roast chicken recipes here. 

Photographs: Myburgh Du Plessis
Food assistant: Irinja Bekker