Description

Miso-Butter Roast Chicken With Acorn Squash Panzanella is a cozy, flavorful dish that combines juicy roast chicken infused with umami-rich miso and creamy butter, served alongside a vibrant panzanella salad made of roasted acorn squash and crusty bread. This delightful meal not only warms the soul but also impresses family and friends, making it perfect for any occasion.

Ingredients

Scale

1 whole chicken (3–4 pounds)
2 tbsp white miso paste
4 tbsp unsalted butter, softened
1 medium acorn squash, halved and seeds removed
3 cups sourdough bread, cubed
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C) and prepare a roasting pan.
In a bowl, mix softened butter with miso paste until smooth. Loosen the chicken skin and spread half the mixture underneath.
Rub the remaining miso-butter mixture over the chicken's surface and season generously with salt and pepper. Place in the roasting pan with acorn squash halves.
Roast for about 1 hour until the chicken reaches an internal temperature of 165°F (75°C).
While roasting, cube the sourdough bread, drizzle with olive oil, season with salt, and toast until golden brown (about 10 minutes).
Once roasted, let the chicken rest briefly before carving. In a large bowl, combine toasted bread cubes, roasted acorn squash pieces, fresh herbs, and balsamic vinegar. Toss gently to combine.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Main
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 260g)
Calories: 450
Sugar: 5g
Sodium: 680mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 95mg

Keywords: For added flavor, marinate the chicken in miso-butter for a few hours before roasting. Substitute acorn squash with butternut squash or sweet potatoes for variety.