Crispy Roast Chicken and Shallots with Miso Gravy

Name: Crispy Roast Chicken and Shallots with Miso Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium shallots, 7 halved lengthwise, 1 minced; 2 tablespoons extra-virgin olive oil; Salt; freshly ground pepper; 1/4 cup white (shiro) or red (aka) miso; 4 tablespoons unsalted butter, softened; 2 tablespoons minced flat-leaf parsley; 2 tablespoons finely chopped chives; 2 teaspoons finely grated fresh ginger; 1 tablespoon all-purpose flour; 4 pounds chicken breasts and whole legs on the bone, with skin; 1 cup low-sodium chicken broth

Servings: persons

8 medium shallots, 7 halved lengthwise, 1 minced
2 tablespoons extra-virgin olive oil
Salt
freshly ground pepper
1/4 cup white (shiro) or red (aka) miso
4 tablespoons unsalted butter, softened
2 tablespoons minced flat-leaf parsley
2 tablespoons finely chopped chives
2 teaspoons finely grated fresh ginger
1 tablespoon all-purpose flour
4 pounds chicken breasts and whole legs on the bone, with skin
1 cup low-sodium chicken broth

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

1032

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 medium shallots, 7 halved lengthwise, 1 minced, 2 tablespoons extra-virgin olive oil, Salt, freshly ground pepper, and more.

Yes, Crispy Roast Chicken and Shallots with Miso Gravy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!