Miso-Butter Chicken

So there’s a pandemic happening, but, thankfully, this chicken didn’t cause it. I’m currently laying in bed with my dogs, it’s very gray outside, and i’m trying my best to hold back my scorpio rising and become 100% pisces so I can get used to being home so much. Encouraging myself to feel less recluse and more reclusive-artist. It’s probably working, since I was able to spend some time editing photo’s and writing this up.

Sooooo let’s get into it. This chicken is mad comforting. Like so so so comforting. If you’re looking for something that will make your house smell wonderful and lemon-y and chicken-y, this is the one. I tried to keep it as simple as possible, the only (possibly) tough to find ingredients would be miso paste and fennel.

If you can’t find miso (I used red miso, but any variety would be fine), skip it and add more butter. Maybe add pepper, maybe don’t. If you hate fennel, just leave it out or add carrots and celery, or dill, which I did just because I had it. As a reclusive-artist pisces, I deeply want you to be happy with your vegetable choices.

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🙂

Ingredients
4 chicken leg quarters (or 1 whole chicken, depending on mood and planet alignment)
2 tsp kosher salt (use 1/2 tsp per lb of chicken, adjust as necessary)
2 tbsp butter, softened
1 tbsp miso paste
1 tbsp olive oil
1 lemon
1 fennel bulb, sliced
1/2-1 pound baby potatoes
1/3 cup chopped parsley (optional)

Directions
Pat chicken dry, and season all over with kosher salt. Allow to sit at least 1 hour, or up to overnight in the fridge to allow the little legs to season.

In a small bowl, combine butter, miso paste, olive oil, and zest from 1 lemon. Rub miso-butter mixture all over chicken, including under the skin.

Preheat oven to 425. In a baking dish, ovenproof skillet, or dutch oven, combine potatoes and fennel, season with salt, then place chicken legs on top of vegetables. Slice the lemon into wedges and squeeze half over the chicken, saving the remaining half for serving.

Bake for 50-60 minutes, if you notice the skin getting too dark lightly cover, removing the covering for the last 15 minutes in order to brown and crisp up the skin.

Garnish with fresh parsley and remaining lemon wedges.