MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Miso Butter Roasted Chicken
Categories: Poultry, Mushrooms, Vegetables, Herbs, Potatoes
Yield: 6 servings

1 lb Medium fresh mushrooms
1 lb Baby red potatoes
1 lb Fresh Brussels sprouts;
- halved
6 cl Garlic; minced
1 tb Olive oil
1 1/2 ts Minced fresh thyme
+=OR=+
1/2 ts Dried thyme
1/2 ts Salt
1/2 ts Pepper
6 lb Roasting chicken
1/4 c Butter; softened
1/4 c White miso paste

Set oven @ 425oF/218oC.

Mix mushrooms, potatoes, Brussels sprouts and garlic;
drizzle with oil. Sprinkle with thyme, salt and pepper;
toss to coat. Place in a shallow roasting pan.

Place chicken on a work surface, breast side down and
tail end facing you. Using kitchen shears, cut along
each side of backbone; discard backbone. Turn chicken
over so breast side is up; flatten by pressing down
firmly on breastbone until it cracks. Place chicken on a
rack over vegetables. Twist and tuck wings under to
secure in place. Combine butter and miso paste; spread
over skin (mixture will be thick).

Roast 1-1/2 to 1-3/4 hours, covering loosely with foil
after 45 minutes of cooking. (The miso mixture on the
chicken will appear very dark while roasting.)

Remove chicken from oven; tent with foil. Let stand 15
minutes before carving. If desired, skim fat and thicken
pan drippings for gravy and serve with chicken. Top with
additional fresh thyme if desired.

Stefanie Schaldenbrand, Los Angeles, California

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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