The marinade infused the chicken overnight with a deep and musky saltiness that is balanced with a faint sweetness from the miso.
1 tbs. vegetable oil
2 tsp. sesame oil
4 tsp. sweet white miso
1 tbs. soy sauce
1 tsp. fish sauce
1 tbs. finely grated fresh ginger
1 large garlic clove, peeled and finely grated
1 chicken, spatchcocked (approx. 3 lbs.)
2 tsp. sesame seeds
Mix the vegetable oil, 1 tsp. of sesame oil, miso, soy sauce, fish sauce, ginger and garlic in a small bowl.
Put the chicken into a large freezer bag and pour in the marinade. Squidge it about so that everything is coated and leave in the fridge overnight.
An hour before you want to roast the chicken, take it out of fridge and transfer the chicken and the marinade to a large roasting tin, sitting the chicken breast-side up. Leave to come to room temperature.
Heat the oven to 400°F, cover the tin with foil and roast for 45 minutes. Remove the foil, baste with the pan juices, then drizzle the remaining sesame oil over the top and sprinkle with the sesame seeds. Roast, uncovered for another 20 minutes. Let the chicken sit for 10 minute before carving into pieces to serve.