Miso-Butter Roast Chicken With Acorn Squash Panzanella
Miso-Butter Roast Chicken with Acorn Squash Panzanella is a comforting dish that brings warmth and flavor to your table. The juicy roast chicken, glazed in a savory miso-butter sauce, pairs perfectly with roasted acorn squash and crunchy panzanella, creating a delightful meal that’s visually stunning and easy to prepare. Perfect for weeknight dinners or special gatherings, this recipe will surely impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 1/4 cup white or yellow miso paste
- 1/2 cup unsalted butter (room temperature)
- 2 cups acorn squash (sliced into wedges)
- 1 day-old baguette (cubed)
- 2 tbsp olive oil
- 2 tsp fresh thyme leaves
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a roasting pan.
- In a bowl, mix the butter and miso paste until smooth.
- Pat the chicken dry, season it with salt and pepper, then rub the miso-butter mixture under the skin and all over the chicken.
- Toss the acorn squash wedges with olive oil, salt, pepper, and thyme leaves; arrange around the chicken in the pan.
- Roast for about 1 hour or until the chicken's internal temperature reaches 165°F (74°C).
- While roasting, toss baguette cubes with any drippings from the pan and balsamic vinegar; let sit to absorb flavors.
- Serve the roasted chicken drizzled with juices alongside panzanella.
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 400
- Sugar: 5g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg