A spatchcocked chicken roasted in a savory miso butter over cabbage, finished with crispy edges and plenty of rendered chicken fat for built-in flavor.
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.
Notes
Serving suggestion: serve over white rice with yogurt on the side and lemon wedges.