This roast chicken recipe is insanely good. All the magic takes place in one pan, and all the flavours meld together to make something truly amazing. Slathered in Japanese spices and stuffed with oranges, this roast chicken has a wonderfully nutty, salty and citrus flavour. The chicken is first rubbed with the Japanese spices and then covered in the miso marinade. It sits. The flavours develop. It’s roasted in a 350 degree oven, and then viola! You get the most perfect roasted chicken and caramelized veggies.
I love roasting up my veggies in the same pan as the chicken I am cooking up. The roast chicken imparts the best flavour to everything that surrounds it in the pan. I’ve been trying to get different veggies into my diet lately. I feel like bok choy and carrots are definitely a few that get missed in my weekly rotation. This recipe really provided so much flavour to the vegetables. You just need to try it to know what I am talking about. On a side note, I am thinking of doing up a stir fry in the near future with bok choy and carrots. Stay tuned for that! 😉
You know what I love about roast chicken? How easy it is to make! Even the most novice of foodies could whip this up! It’s definitely one of those ‘set it, and forget it’ kind of recipes. Just like my Chorizo, Sun Dried Tomato, Olive & Caper Pasta Bake. All the ingredients in one pan/pot, and you are good to go. What is your favourite kind of one pot meal? I am totally looking forward to experimenting with more of these on the blog. They seem to be trending in the food community right now, and for good reason at that!
Feeling inspired by Japanese cuisine lately, I was yearning to make something that consisted of Japanese spices and that included miso. Miso is one of those ingredients that I love. However, I don’t use it as often as I’d like. Miso works really well as a marinade, but is also great for salad dressings, etc. Using miso in your cooking is a great way to get some fermented foods onto your plate!
The Japanese 7 Spice Mixture was adapted from this amazing recipe here.
What more can I say about this recipe? You need to make it. That is all. You’ll thank me later, trust me. I am so looking forward to eating the leftovers from this meal over the next few days.
More Dinner Ideas
Sheet Pan Japanese Miso Roasted Chicken
- 1 whole chicken
- 2-3 heads bok choy, sliced in half lengthwise
- 1 bunch of carrots
- 1 navel orange, quarted
- 3 tbsp extra virgin olive oil
- 2 tablespoons orange zest
- 4 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons toasted sesame seeds
- 2 teaspoons black sesame seeds
- 2 teaspoons ground black pepper
- 1 teaspoon crushed red pepper
- 2 tbsp white miso paste
- 2 tbsp coconut aminos
- 2 tbsp white wine
- Pre-heat oven to 350 degrees F. Grease a baking sheet with olive oil.
- In a small mixing bowl, mix together the orange zest, garlic powder, salt, sesame seeds, black sesame seeds, pepper and red pepper. Stir and set aside.
- In another small mixing bowl, mix together the miso paste, coconut aminos and white wine. Set aside.
- Brunch chicken with olive oil and then pour some of the spice mixture over the outside, and underneath the skin. Continue until the bird is covered in spice.
- Add the miso marinade over top and cover the chicken completely.
- Add the carrots and bok choy to the baking sheet and stuff the bird with the quartered oranges. Let sit for 15 minutes to marinade.
- When the 15 minutes is up, place the chicken in the pre-heated oven and bake for 1 hour.
- When done, remove from oven and let sit for 15 minutes to allow the flavours to develop.