Asian Roasted Spatchcock Chicken with Noodle Salad
This Asian roasted spatchcock chicken is a great way to mix up a roast dinner. I love mine served with a refreshing noodle salad.
Servings 4 servings
Calories 752kcal
Ingredients
- 1 small-medium Chicken spatchcocked
- 2 teaspoon Vegetable Oil
- ½ teaspoon Salt
- 2 tablespoon Mirin
- 2 tablespoon Maple Syrup
- 2 tablespoon Soy Sauce
- 50 g White Miso
- 30 g Ginger grated
- 2 Garlic Cloves crushed
- 1 Lime juiced
For the Noodle Salad
- 2 cloves Garlic crushed
- 1 thumb sized piece Ginger peeled and grated
- 1 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Light Brown Sugar
- 200 g Medium Egg Noodles cooked according to package instructions
- 2 Spring Onions thinly sliced
- 1 Red Chilli deseeded and chopped
- Handful Fresh Coriander chopped
Instructions
- Heat the oven to 200°C. Rub the chicken with the oil and salt. Heat a griddle or skillet over a medium high heat and sear the chicken on both sides until the skin is browned and crisp.
- Mix together the mirin, maple syrup, soy sauce, white miso, ginger, garlic and lime juice. Place the seared chicken in a baking tray and pour over the glaze. Place in the oven and cook for 45 minutes to 1 hour basting occasionally.
- Meanwhile make the noodle salad. Whisk together the garlic, ginger, sesame oil, soy sauce, rice vinegar and light brown sugar. Toss the noodles with the dressing. Once the chicken is cooked through cut into quarters and serve along side the noodles with the chilli, spring onions and coriander sprinkled on top.
Nutrition
Calories: 752kcal | Carbohydrates: 33g | Protein: 52g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 202mg | Sodium: 1758mg | Potassium: 669mg | Fiber: 2g | Sugar: 11g | Vitamin A: 515IU | Vitamin C: 27.5mg | Calcium: 67mg | Iron: 3.5mg