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    Japanese Style Roast Chicken




    2 (with leftovers for salad and soup!)

    Prep Time

    15 mins

    Cooking Time

    45 mins

    This succulent roast is served alongside a comforting combination of rice and edamame (soya) beans. Not only is this the perfect accompaniment to the chicken; leftovers will also form the base of the subsequent salads, but so transformed that it will feel like a different meal altogether.

    Here's what you'll need...

    For the marinade:

    • 100g brown miso paste
    • 2 tbsp mirin
    • 2 tsp Dijon mustard
    • Juice of half a lemon
    • 2 tbsp caster sugar
    • 4 cloves garlic, crushed
    • ½ tsp salt
    • 40g fresh ginger, grated
    • A pinch of chilli flakes
    • ½ tsp Chinese five spice
    • 1 tbsp soy sauce
    • 1 chicken, jointed into 4 or 8 pieces

    For the rice:

    • 300g basmati/long grain and wild rice mix
    • Water
    • 200g edamame (soya) beans
    • 2 spring onions, finely chopped
    • A large bunch of coriander, finely chopped

    Here's how it's done...

    Mix together all of the marinade ingredients in a small bowl. Put the chicken pieces in a shallow dish, then pour over the marinade. Rub it into the chicken with your hands, then cover with clingfilm and refrigerate for as long as possible – overnight is ideal, but even a couple of hours is fine.

    When ready to cook, pre-heat the oven to 190C. Put the chicken pieces on a large baking tray, spread out with space between them. Reserve any remaining marinade. Roast the chicken for 20 minutes, then baste with the leftover marinade and any juices in the tray. Roast for another 20 minutes, then pour off any juices in the tray into a small saucepan, and return the tray to the oven for a further 10 minutes (this helps to crisp up the chicken). Simmer the juices in the saucepan to reduce slightly, then keep warm.

    About 30 minutes before you want to serve the chicken, prepare the rice. Wash the rice in several changes of cold water, then put in a large pan with a lid. Cover with 550ml water. Bring to the boil, then turn the heat down to low, cover, and cook for 20 minutes without removing the lid. After 20 minutes turn off the heat and leave the rice, covered, for 5 minutes before removing the lid. It should be cooked through and fluffy. Briefly boil the edamame beans in salted water for 2 minutes, then drain and stir into the rice with the spring onions and chopped coriander.

    Let the chicken pieces rest for 5 minutes before serving with the rice and roasting juices.

    [A note on food safety: cooked rice should be chilled as quickly as possible after cooking, and either eaten cold or reheated thoroughly. Leaving it sitting around in warm temperatures can result in the growth of food poisoning bacteria, so be careful!]