Slow Cooker Miso-Butter Roast Chicken and Potatoes

Ingredients for Slow Cooker Miso-Butter Roast Chicken and Potatoes

• 4 tablespoons 1/2 stick) unsalted butter, at room temperature

• 180ml white or yellow miso paste

• 675g small new potatoes, halved

• 1 (4- to 5-pound) chicken

• 1/4 tazza di miele

• 1 small bunch of chives, thinly sliced, for topping

• Lemon wedges, for serving

• 5- to 8-quart slow cooker

How to make Slow Cooker Miso-Butter Roast Chicken and Potatoes

Preheat an empty 5- to 8-quart slow cooker on HIGH for 10 to 15 minutes while you’re getting everything ready. Combine the butter and 110g the miso in a medium bowl and mash them together to make a uniform mixture. Put the potatoes into the bottom of the slow cooker and add a small dollop of the miso butter; stir to coat. Season the potatoes lightly with salt. Pat the chicken dry and rub the remaining butter all over the chicken, and especially under the skin of the breasts directly on the breast meat: To do this, gently loosen the skin and separate it from the breast meat by sliding your fingers under the skin, then tuck some butter in there. Set the chicken on top of the potatoes.

Cover the slow cooker and reduce the heat to LOW. Cook for 5 to 6 hours (the larger the slow cooker, the shorter the cook time), until the chicken breast registers 71°C internal temperature on an instant-read or probe thermometer when you check the top of the breast. Also check that the thickest part of the thigh and the juice in the cavity register at least 74°C. Cooking the chicken much beyond these temperatures will result in dry meat, so this is a case when pulling out the thermometer really makes a difference.

Turn off and uncover the slow cooker and let the chicken rest for 10 minutes. Meanwhile, preheat the grill on high and position a rack 6 inches from the heat source (if that’s how your grill works). Line a baking sheet with foil or parchment paper. In a small bowl mix together the honey and remaining 60ml miso.

Using tongs slung through the cavity of the chicken and your hands to support it, carefully transfer the chicken from the slow cooker to a cutting board, leaving the drippings behind. Remove the potatoes from the slow cooker with a slotted spoon and put them on the prepared baking sheet. Carve the chicken and put the pieces on the baking sheet skin side up. Drizzle the chicken all over with the miso-honey mixture, then grill the potatoes and chicken until the chicken skin is caramelized and crisp, dark golden brown, about 5 minutes. (Don’t walk away; the skin will burn quickly because of the sugar in the honey.)

Put the chicken pieces and potatoes on a serving platter (or leave them on the baking sheet and serve them straight from that) and drizzle a little juice from the slow cooker over the whole thing. Top with chives and serve with lemon wedges.

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