- 1 whole chicken about 4–5 lbs.
- 1/2 lemon
- 1 bulb garlic, cut in half
- 1/3 cup Miso
- 1/4 cup kimchi
- 1 tablespoon maple syrup
- 4 tablespoons melted butter
- kosher salt
- black pepper
- 5 Large leeks sliced and rinsed clean
- 1–2 large delicata squash, cleaned and sliced
- 1.5 lbs. potatoes cut into 1″ pieces (optional)
- Preheat oven to 475 degrees F.
- Melt butter in small bowl add it to a food processor with the miso, kimchi, and maple syrup. Pulse to blend, scoop it into a small bowl, then set it in the fridge.
- Place the leeks in the bottom of enameled cast iron dutch oven. Reserve the end scraps. If using potatoes, add them on top of the leeks, then add the sliced delicata squash.
- Prepare chicken by removing giblets from cavity and patting dry with paper towels.
- Season the cavity with salt and pepper liberally.
- The butter miso mixture will have hardened slightly by now. Using your hands, slather the mixture over every part of the chicken and under the breast skin while being careful not to tear the skin. Make sure to get all the crevices and all sides of the chicken.
- Stuff the cavity of the chicken with the garlic bulb cut in half and the leek end scraps.
- Place the chicken in the dutch oven on top of the vegetables.
- Tie the legs of the chicken together tightly using kitchen twine.
- Squeeze lemon juice over the chicken.
- Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook STILL UNCOVERED for approximately 20 minutes PER POUND, or until internal temperature reaches 165 degrees F (about 1.5 hours for a 4.5 lb. chicken).
- Allow the chicken to rest for about 20 minutes before carving.
