Miso Honey Roast Chicken with Tangy Asian Slaw

20 mins Prep
70 mins Cook
4 Serves


1.4kg Lilydale Free Range Whole Chicken

2 tbsp (40mL) olive oil

2 tbsp white miso paste

3 tbsp (40mL) honey


Asian Slaw

1 cup green cabbage, shredded

1 cup red cabbage, shredded

1 cup carrot, shredded

2 spring onions, finely sliced

1 cup coriander leaves

1 tbsp soy sauce

1 tbsp rice wine vinegar

1/2 tbsp lime juice

1/2 tsp sugar

1/2 tsp sesame oil

1 tbsp roasted sesame seeds

Clear selections
Copy to clipboard
  1. Preheat oven to 200°C. Prepare baking tray with non-stick baking paper.
  2. To butterfly the chicken, place on a board breast-side down. Use a pair of kitchen scissors or a sharp knife to cut alongside the backbone on either side. Once remove, discard, and turn the chicken breast side up again. Press down firmly on the breastbone to flatten the chicken, tucking the wings under the body. Place the chicken, breast-side up on the tray.
  3. In a bowl whisk together olive oil, miso paste and honey to create a marinade. Smear liberally over chicken, on both sides. You can cook the chicken straight away, or cover with cling film and place into the fridge for one hour (or overnight) to marinate.
  4. Cover chicken with foil and place in the oven to roast for 35 minutes. Then remove foil and cook for an additional 10-15 minutes to colour the skin. Chicken is cooked when the juices run clear. The honey will cause the chicken to char nicely!
  5. To prepare the slaw, combine cabbages, carrot, spring onions and coriander leaves in a bowl. Whisk together soy sauce, rice wine vinegar, lime juice, sugar and sesame oil and drizzle over salad. Toss well to evenly coat in dressing. Sprinkle in sesame seeds and toss again.
  6. To serve, place chicken on a platter alongside slaw.
Ingredients copied to clipboard
Link copied to clipboard
Recipe saved to Favourites