Rosemary Miso Roasted Chicken

by Ian Wickman

Rosemary Miso Roasted Chicken

Roasted Chicken is such a simple and delicious meal, perfect for any night! In the oven or on the grill. Quick paste of red miso, chopped rosemary, and butter slathered under the skin onto the breasts so the depth of flavor roasts in!
Keyword miso roasted chicken
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Author Ian Wickman


  • 1 each roasting chicken (3 – 5 lbs)
  • 1 tbsp red miso paste (make sure it’s gluten free if that’s an issue)
  • 1 tbsp chopped rosemary
  • 1 tbsp softened butter
  • 1 pinch salt
  • 1 pinch pepper
  • 2 each sprig rosemary (Optional)
  • 2 each sweet potatoes (Optional)


  • Preheat your oven to 450 degrees F (or get your grill going to about the same temp, making sure it’s indirect heat).
  • Rinse and pat the chicken dry, making sure to remove any parts from the cavity (which make a superb gravy if you’re up for it).
  • Mix together the red miso, chopped rosemary, and softened butter.
  • Gently slide your fingers underneath the skin above the chicken breast (from the cavity side). Making sure not to tear the skin, separate the skin from the breast.
  • Once you have made a little pocket take half the miso herb paste and spread it all over the breast under the skin. Repeat for the other side.
  • Sprinkle the skin and cavity with a little more salt (you get a fair bit from the miso paste) and generous amounts of pepper.
  • Truss the legs of the chicken (and optionally wings as well).
  • (Optional) Add the rosemary sprigs to the cavity.
  • If you’re cooking in the oven: (Optional) Rinse and dry the sweet potatoes and slice into 1/2 inch slices. Make a single layer in a large roasting pan. Place the bird on top of the sweet potatoes (or just straight into the pan). Put the roasting pan into the oven (no lid).
  • If you’re grilling: Place the bird on the grill, making sure the coals are to the sides for indirect heat.
  • Either way: Roast for about 50 – 60 minutes, making sure the temperature remains pretty steady for the grill.
  • Check the internal temperature of the chicken making sure it’s fully cooked. Remove from the heat and let rest at least 10 minutes. Carve and enjoy!

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