Ingredients
1 pound medium fresh mushrooms1 pound baby red potatoes1 pound fresh Brussels sprouts, halved6 garlic cloves, minced1 tablespoon olive oil1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper1 roasting chicken (5 to 6 pounds)1/4 cup butter, softened1/4 cup white miso paste
Preparation
Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan.
Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick).
Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (The miso mixture on the chicken will appear very dark while roasting.)
Remove chicken from oven; tent with foil. Let stand about 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. Top with additional fresh thyme if desired.
