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Umami-Bomb Spatchcocked Roasted Chicken

Umami-Bomb Spatchcocked Roasted Chicken

Umami-Bomb Chicken

By Dimitri DemopolousApril 4, 2023

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    15 minutes active
  • Rating

We combined a few of our favorite umami-rich ingredients to create a seasoning mixture for a spatchcocked chicken. Applied under the skin, directly onto the meat, the roasted bird is jam-packed with deep, complex flavors. Miso lends a salty-sweet taste and Parmesan cheese brings nuttiness; tomato paste adds concentrated sweet tomato flavor, while garlic contributes another layer of complexity. Use either red or white miso; white miso is mellower than the saltier, more assertive red miso. A simple tossed salad and crusty bread make good accompaniments.

Ingredients
  • 4

    tablespoons salted butter, room temperature

  • 3

    tablespoons white miso OR red miso

  • 2

    tablespoons finely grated Parmesan cheese

  • 3

    medium garlic cloves, finely grated

  • 1

    tablespoon tomato paste

  • Kosher salt and ground black pepper

  • 1

    4-pound whole chicken

Step 1

Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, stir together the butter, miso, Parmesan, garlic, tomato paste and ½ teaspoon pepper; set aside.

Step 2

Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end; remove the backbone and discard. Spread open the chicken, then turn it breast up. Using the heel of your hand, press down firmly on the thickest part of the breast until the wishbone snaps.

Step 3

Season the underside of the chicken with salt, then place it breast up on the wire rack. With your fingers, carefully loosen the skin from the meat on the breast and thighs. Using a spoon, distribute the butter mixture under the skin in those areas, then massage the skin to evenly spread the mixture and rub it into the flesh. Season the skin side with salt, then tuck the wing tips to the back.

Step 4

Roast until well browned and the thighs reach 175°F, about 40 minutes. Let the chicken rest for about 10 minutes, then carve.

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