Organic Red Miso Roast Chicken with Onions and Courgettes
Organic Red Miso Roast Chicken with Onions and Courgettes
Ingredients
- 1 whole organic high-welfare chicken approx. 4lbs
- 5 tbsp organic red miso paste (I used Tideford Organic Fresh Red Miso)
- 5 tbsp organic soya sauce (or tamari soy sauce for GF)
- 2 cloves garlic, peeled
- 3 organic white onions, peeled, quartered
- 4 organic courgettes, washed, sliced into batons
- 500 gram organic white potatoes, washed, roughly chopped
- salt and pepper
- 2 tbsp olive or rapseed oil
Instructions
- Remove the chicken from the fridge 30 minutes before you start to cook. Preheat the oven to 190C/375F/Gas Mark 5.
- Mix the red miso paste with the soy sauce until a thinner paste forms. Place the chicken into a roasting tin, large enough to fit the chicken and onions (and later the courgette). Pour a cup of water into the roasting tin. Spread half of the red miso paste over the top of the chicken, using a spoon to spread the paste evenly and reserve the rest of the paste until later. Add the onions and garlic to the tin. Season well with salt and pepper. Cover the chicken with foil so that it is sealed and roast for 1 hour.
- In a separate bowl, pour the rest of the miso paste over the courgette, massage it into the courgettes and set to one side. Par-boil the potatoes for five minutes, then drain and set them aside.
- After an hour, remove the foil from the chicken. Add the courgette to the tin and mix them in with the onions, allowing the courgette and the onions to mingle.
- Place the potatoes into a separate tin, drizzle over some oil, season with salt.
- Place the chicken and vegetables back into the oven onto the top shelf. Put the potatoes underneath onto the middle or bottom shelf.
- Continue to roast for 30 minutes. After 30 minutes, remove the chicken from the oven. Ensure the juices from the chicken run clear. Transfer the chicken onto a plate, lightly cover with foil and allow it to rest for 15 minutes. Pour any juices from the tin into a jug.
- Toss the potatoes around in the oil and then move the potatoes up to the top shelf and roast for another 15 minutes, while the chicken rests.
- Carve the chicken, pour over any juices from the jug and serve the miso roasted onions and courgettes to a plater, along with the roast potatoes. Serve with a good organic wine.
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Flott artikkel! Jeg har ikke prøvd bulking før, men kunne tenke meg Ã¥ sette i gang. Er det mulig Ã¥ fÃ¥ et spesifikt ekmlrpee/fosslag pÃ¥ hvordan matinntaket bør se ut, eks «MÃ¥ltid 1:» «mÃ¥ltid 2″ osv?