This is one of the simplest ways to dress up roasted chicken; it’s quick enough to put together for a weeknight meal and special enough to serve to guests. I’ve used white miso in this recipe, but feel free to use red for a stronger flavour. As for the brussel sprouts, if you haven’t got a go-to recipe this is a winner. It results in sweet caramelised brussels sprouts that will make a believer out of anyone.
1.6kg whole chicken
500g brussels sprouts
1/3 cup neutral oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
1/2 cup good quality mayonnaise
1 tsp wasabi paste
1/4 cup wasabi peas
For the chicken: Pre-heat oven to 180°C fan-forced.
Combine miso paste, soy sauce, ginger and oil in a small bowl. Rub miso mixture all over chicken, including inside cavity. Place chicken in a ceramic dish. Cover. Refrigerate for 1 hour to marinate. Place chicken, breast-side up, in a roasting pan. Tie legs together with string. Roast, basting every 15 minutes with any pan juices, for 1.5 hours or until juices run clear when thickest part of chicken is pierced with a skewer.
While chicken is roasting trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar.
Serve in bowl with carved chicken, a dollop of wasabi mayonnaise and smashed wasabi peas (I used my spice blender.)