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1
Preheat the oven to 425.
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2
In a large roasting pan, toss the halved shallots with the olive oil and season with salt and pepper.
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3
In a medium bowl, mix the miso with the minced shallot, butter, parsley, chives and ginger.
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4
Transfer 3 tablespoons of the miso butter to a bowl and stir in the flour to form a paste.
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5
With your fingers, gently separate the chicken skin from the breasts and legs.
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6
Carefully work the remaining miso butter under the loosened skin, spreading it evenly.
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7
Season the chicken with salt and pepper and transfer to the roasting pan.
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8
Roast the chicken in the center of the oven for 45 minutes, or until the skin is browned and the juices run clear when the meat is pierced with a knife.
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9
Transfer the chicken and shallots to a platter and cover loosely with foil.
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10
Pour the pan juices into a small saucepan and skim off the fat.
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11
Set the roasting pan over high heat.
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12
Add the chicken broth and cook, scraping up the browned bits from the bottom and sides of the roasting pan with a wooden spoon.
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13
Pour the deglazed drippings into the small saucepan and bring to a boil.
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14
Whisk in the miso-flour paste and simmer until slightly thickened, about 2 minutes.
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15
Transfer the miso gravy to a bowl and serve at once with the chicken and shallots.
