Slow cooker miso-butter roast chicken and potatoes recipe

Ingredients for Slow cooker miso-butter roast chicken and potatoes

• 60 g unsalted butter, at room temperature

• 180 g white or yellow miso paste

• 675 g small new potatoes, halved

• 1 whole chicken (1.8–2.3 kg)

• 85 g honey

• 1 small bunch chives, thinly sliced, for topping

• lemon wedges, for serving

• 5–8 quart slow cooker (optional)

How to make Slow cooker miso-butter roast chicken and potatoes

1. Preheat an empty 5 to 8-litre slow cooker on HIGH for 10–15 minutes while preparing the ingredients.

2. Combine the butter and 125 g of the miso in a medium bowl and mash them together until uniform.

3. Place the potatoes in the bottom of the slow cooker and add a small dollop of the miso butter; stir to coat. Season the potatoes lightly with salt.

4. Pat the chicken dry and rub the remaining butter all over the chicken, ensuring to get some under the skin of the breasts. To do this, gently loosen the skin by sliding your fingers underneath, then tuck some butter in.

5. Set the chicken on top of the potatoes.

6. Cover the slow cooker and reduce the heat to LOW. Cook for 5–6 hours, until the chicken breast registers 70 °C on an instant-read thermometer when checked at the top. Also ensure the thickest part of the thigh and the juices in the cavity reach at least 75 °C. Avoid cooking the chicken beyond these temperatures to prevent dryness.

7. Turn off and uncover the slow cooker, allowing the chicken to rest for 10 minutes.

8. Meanwhile, preheat the grill on high and position a rack 15 cm from the heat source. Line a baking tray with foil or baking parchment.

9. In a small bowl, mix together the honey and the remaining 60 g of miso.

10. Using tongs through the cavity of the chicken and supporting it with your hands, carefully transfer the chicken to a cutting board, leaving the drippings behind.

11. Remove the potatoes from the slow cooker with a slotted spoon and place them on the prepared baking tray.

12. Carve the chicken and arrange the pieces on the baking tray skin side up. Drizzle the chicken with the miso-honey mixture.

13. Broil the potatoes and chicken until the chicken skin is caramelised and crisp, dark golden brown, about 5 minutes. Keep an eye on it, as the skin can burn quickly due to the sugar in the honey.

14. Transfer the chicken pieces and potatoes to a serving platter, or serve directly from the baking tray. Drizzle a little of the juices from the slow cooker over the dish, then top with chives and serve with lemon wedges.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.