Main Meals

Miso-glazed chicken

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4 to 6
10 minutes
45 minutes–1 hour
Wine/Spirit Pairing
Woolworths Bosman Pinotage

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  • 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

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

Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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