This chicken? Make it. Seriously. Do not delay. I’m a sucker for anything with miso in it, so I already had high hopes for this bird, but it was even better than anticipated, and the Shoyu Onion Sauce put it over the top.
This was so good, in fact, that I saved the pan drippings from the chicken, as well as the leftover sauce (we only roasted half a bird, but made the full amount of sauce), and repurposed these flavorful leftovers for Sunday brunch. I tossed a couple of cups of cubed potato with the drippings and a little splash of oil, then roasted them in our iron skillet at 425 until they were cooked through, turning the potatoes about midway through the cooking time. I took some thin slices of steak left over from Friday’s dinner and gently warmed them in the leftover onion sauce, added a generous handful of sliced scallions to the cooked potatoes, and served everything (surprise!) with an egg on top.
What a delicious spin on steak and eggs.
So yeah, make this chicken. And don’t forget to vote.