Manuka Honey Miso Roast Chicken with Charred Lemon & Roasted Kumara
A sticky, savoury roast chicken glazed with manuka honey and white miso — served with charred lemon and caramelised kumara.
This Kiwi-style roast elevates a simple spatchcocked chicken with a manuka honey and miso glaze for glossy, caramelised skin and a rich umami depth. Served with roasted kumara and dressed greens, it’s fuss-free comfort food that’s great for family dinners or entertaining.
Timing
Cook Time: PT45M
Prep Time: PT15M
Rest Time: PT10M
Total Time: PT1H10M
Active Time: PT25M
Ingredients
1
whole
chicken
(Notes: about 1.6 kg, spatchcocked (backbone removed) for even roasting)
3
tbsp
manuka honey
(Notes: use a mid-range MGO for glazing)
2
tbsp
white miso
(Notes: gives umami and helps the glaze stick)
2
tbsp
tamari
(Notes: or low-salt soy sauce)
1
tbsp
rice vinegar
(Notes: adds brightness to the glaze)
1
tbsp
olive oil
(Notes: for rubbing under the skin)
4
cloves
garlic
(Notes: crushed)
600
g
kumara
(Notes: cut into 2 cm chunks; about 2 medium kumara)
1
tsp
smoked paprika
(Notes: for the kumara)
2
pcs
lemons
(Notes: halved; one for roasting with the chicken, one to char and squeeze)
to taste
sea salt & freshly ground black pepper
small handful
fresh thyme
(Notes: sprigs to tuck under the chicken and scatter over veg)
Instructions
Step 1
Preheat the oven to 220°C fan. Pat the spatchcocked chicken dry with paper towel. Tuck a few thyme sprigs under the skin and season generously with sea salt and black pepper.
Tip: Dry skin crisps better — give the chicken an extra pat to remove surface moisture.
Step 2
Make the glaze: whisk together manuka honey, white miso, tamari, rice vinegar, crushed garlic and 1 tbsp olive oil in a bowl until smooth. Reserve 1 tbsp of glaze for finishing later.
Tip: If the honey is very thick, warm it briefly to loosen — this helps it blend with the miso.
Step 3
Brush the majority of the glaze all over the chicken, including under the wings and over the breast. Place the chicken on a roasting tray breast-side up. Scatter the kumara around the chicken, drizzle with a little olive oil, add smoked paprika, salt and toss to coat. Place one lemon half cut-side down beside the chicken.
Tip: Spatchcocking helps the chicken roast faster and more evenly — ask your butcher to do it if you prefer.
Step 4
Roast in the preheated oven for 35 minutes, then reduce heat to 200°C fan and roast a further 10 minutes until the chicken skin is deep golden and a probe reads 75°C in the thickest part of the thigh. Turn the kumara once during roasting to caramelise evenly.
Tip: If the skin is browning too quickly, loosely tent with foil for the final 10 minutes.
Timing: PT45M
Step 5
Remove the tray from the oven. Brush the reserved 1 tbsp glaze over the chicken for a glossy finish and quickly char the extra lemon half in a hot frying pan or under a grill until blackened at the edges.
Tip: Applying the final glaze off the heat prevents it from burning and keeps the flavour bright.
Step 6
Rest the chicken, loosely covered with foil, for 10 minutes. This helps the juices redistribute so the meat stays moist. Squeeze the charred lemon over the chicken and kumara before carving.
Tip: Use the resting time to toss a simple dressed salad to serve alongside.
Timing: PT10M
Step 7
Carve the chicken and serve with roasted kumara, a scattering of fresh thyme and a shard of charred lemon for squeezing. Spoon any tray juices over the meat.
Tip: Leftovers make an excellent sandwich with rocket and mayo, or shredded into fried rice with spring onion.