This is one of my favorite ways to pull a full meal together without doing anything extra. A whole chicken, a simple miso butter, and a pile of cabbage all go into the oven together and come out tasting like you worked a lot harder than you did.
Roasting the chicken directly over the cabbage is the whole point. As the chicken cooks, the fat renders and drips down, seasoning the cabbage and softening it By the time everything’s done, the chicken is juicy and well-browned, and the cabbage is tender packed with the flavor of the chicken fat.
The miso butter is doing quiet but important work here; it adds saltiness and depth. A little honey balances it out, chili flakes give you just enough heat, and that’s really all you need. I usually serve this with rice, something creamy on the side, and a squeeze of lemon to cut through the richness but the base recipe is flexible and holds up to plenty of variation.
Roasted Miso Butter Chicken with Cabbage
Ingredients
- 1 3-pound whole chicken, spatchcocked
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons unsalted butter
- 2 tablespoons white miso
- 1 tablespoon honey
- 1 tablespoon chili flakes
- ½ large head green cabbage thinly sliced
Instructions
- Preheat the oven to 375°F.
- Pat the chicken dry with paper towels and season generously on all sides with kosher salt and black pepper. Set aside.
- In a small saucepan over low heat, melt the butter. Once melted, whisk in the miso, honey, and chili flakes until smooth.
- Arrange the sliced cabbage in an even layer on the bottom of a large oven-safe skillet.
- Place the spatchcocked chicken on top of the cabbage, skin side up. Brush the chicken all over with the miso butter, pouring any extra over the bird.
- Roast until the thickest part of the chicken reaches 165°F, about 55–60 minutes. If parts of the skin are browning too quickly, loosely tent those areas with foil.
- Transfer the chicken to a cutting board and let it rest for 10–20 minutes before carving.
- Toss the cabbage in the rendered chicken fat, then return the skillet to the oven and broil until the cabbage is lightly charred in spots.
- Serve the carved chicken and cabbage with white rice, a dollop of yogurt, and a squeeze of lemon.
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