Herb butter roast chicken with miso onion gravy

Method

1. Preheat the oven to 220C/200C Fan/Gas 7.

2. To make the herby miso butter, combine all of the ingredients in a bowl. Reserve the zested lemon half and herb stems for stuffing the cavity.

3. To make the chicken, release the skin from the chicken using a spoon to push inbetween the skin and the meat. Do this for every part of the chicken including the thighs and legs.

4. Push three-quarters of the miso butter underneath the skin. Spread the remaining miso butter over the top.

5. Add the onion, garlic, butter and white wine to a large roasting tin. Place the chicken on top and stuff the cavity with the reserved herb stems and the lemon half.

6. Roast for 10 minutes, then turn the oven down to 200C/180C Fan/Gas 6. Roast for a further 1 hour 15 minutes, or until the internal temperature is 75C using a meat thermometer.

7. Remove the chicken and allow it to rest, covered in kitchen foil, while you make the gravy.

8. To make the gravy, heat the oil in a small saucepan and whisk in the flour. Mix in the chicken stock and gravy granules until smooth. Pour in the roasted onion and garlic from the roasting tray along with any juices.

9. Stir well and then blend using a hand blender to create a smooth gravy (alternatively transfer to a blender or food processor). Adjust the thickness to your liking by adding more freshly boiled water. Add a squeeze of lemon juice and season with salt and pepper if needed – you may not need any additional salt because of the miso and chicken stock.

10. Carve the chicken and serve with the gravy.