There’s just something about roasting a whole chicken that makes me feel like I (maybe) have my life together. Like suddenly I’m the kind of person who’s hunting for linen napkins, setting a tablescape, and casually hosting dinner parties—ngl Cashew and Copley would actually love a chicken dinner party.
For the longest time roasting a chicken was this big, intimidating task that meant hours in the kitchen, complicated prep, hoping it doesn’t come out dry. But once I stopped overthinking it, I realized it’s actually pretty easy (per usual) and budget-friendly. With a few flavorful ingredients and the right roasting time, you end up with a final dish that looks and tastes fancier than the effort it takes.
This version might be my favorite yet: Miso Apple Cider Roasted Chicken. It’s got that perfect fall energy—sweet, savory, a little glossy from a miso glaze. It’s the kind of dinner that makes your whole kitchen, and maybe even house, smell incredible and your table feel just a little but special even if it’s a random weekday.
If you’re intimidated by the idea of cooking a whole chicken, let this be your step-by-step guide! Plus, there’s a delicious arugula salad to go with it that can be prepped while the chicken rests, and I rounded up a few others for side dish inspo to really complete the meal. And I’m just saying… I would serve this at my Friendsgiving!
Let’s roast some chicken!
First, let’s talk seasonings. Salt, garlic powder, sage, thyme, and black pepper—that’s all it takes! In my humble opinion the best, richly seasoned, juicy roasted chicken comes from leaning into simple herbs. Sage and thyme are both powerful so a little goes a long way here. This way, the surprise element—miso paste—isn’t overpowered and doesn’t taste out of place, it actually complements the herby-ness.
Getting up close and personal. This is universally the part of cooking a chicken most people don’t enjoy. It’s where we take a big deep breath and channel our inner Ina or Martha and get it done because it’s so important to really blanket the chicken inside and out with the seasonings and aromatics. Then the chicken bakes surrounded by thinly sliced apple and onion.
A necessary side. While the chicken roasts and rests there’s plenty of time to prep a side. A good side incorporates elements from the main. This is also my favorite way to design a dinner menu to reduce overall waste and save energy. We’re pairing the chicken with a simple arugula salad coated in a vinaigrette that uses (you guessed it) miso paste! Just wait to toss with the vin until right before serving. More side options provided later on in the post!
Winner winner chicken dinner. About halfway through roasting, the chicken gets a fresh coating of miso sauce. This helps keep the skin nice and crisp and deepen the flavor! When your chicken is done, do not skip the resting time, it’s when the juices get locked in and prevents dryness—your chicken won’t be the same without it. To serve, thinly slice the chicken and don’t forget to add a hearty scoop of softened apple and onion over top or on the side.
miso apple cider roasted chicken
serves 6 | prep time: 30 minutes, plus 10 minutes resting time | cook time: 1 hour 15 minutes
gluten-free, dairy-free, nut-free option
INGREDIENTS
For the Roasted Chicken
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon dried thyme
1⁄2 teaspoon ground black pepper
2 tablespoons unsalted butter (use vegan for dairy-free)
2 cups low-sodium chicken broth, divided
1⁄2 cup apple cider vinegar
3 tablespoons pure maple syrup
2 tablespoons white miso paste
one 3- to 4- pound whole chicken, giblets removed
1 garlic bulb
1 large yellow onion, thinly sliced (about 1 1/2 cups)
1 honey crisp apple, thinly sliced (about 1 cup)
For the Arugula Salad
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon pure maple syrup
1 tablespoon white miso paste
kosher salt
5 ounces baby arugula
1 honey crisp apple, unpeeled and small-diced (about 1 cup)
1⁄2 cup raw walnuts, roughly chopped (omit for nut-free)
INSTRUCTIONS
Preheat the oven to 425ºF. Set out a 6-quart dutch oven and small saucepan.
In a small bowl, combine the salt, garlic powder, sage, thyme, and black pepper. Set aside.
Heat the butter in the saucepan over medium until melted. Stir in 1 cup of the broth, the apple cider vinegar, maple syrup, miso paste, and a pinch of salt. Increase heat to high and bring to a boil. Continue boiling until the liquid is reduced in half, about 15 minutes, then remove from heat and set aside.
While the sauce reduces, prepare the chicken: pat it dry all over with a paper towel. Cover with the spice mix, rubbing all over the chicken and inside the cavity. Stuff the garlic bulb into the cavity, tuck the wings underneath the back of the bird, and tie the legs together with kitchen twine. Add the yellow onion and remaining cup of chicken broth to the dutch oven. Place the chicken on top, breast side up. When the sauce is done reducing, brush the chicken all over with about half of it (reserve the rest). Bake, uncovered, for 40 minutes.
After the initial 40 minutes, carefully remove the dutch oven and brush the chicken with the remaining miso-cider sauce. Spread the apple slices around the chicken, filling any open space in the bottom of the dutch oven. Continue baking until browned and crisp on top, about 20 minutes, then cover with foil and bake until the chicken reaches an internal temperature of 165ºF, about 15 more minutes depending on the size. Remove from the oven and tent with foil for 15 minutes.
While the chicken rests, make the arugula salad: In a large bowl, whisk together the apple cider vinegar, olive oil, sesame oil, maple syrup, miso paste, and a pinch of salt until smooth. Add the arugula, apple, and walnuts and toss to evenly coat.
Slice and serve the chicken between six plates with the roasted apple, onion, and drippings from the pot. Evenly divide the salad between the plates and serve.
Serve immediately between six plates for best results.
Store it: Refrigerate the chicken in a sealed container for up to 4 days. The salad is best enjoyed fresh.
Reheat it: Heat slices of chicken in the microwave until warm, about 1 minute, or return to a small sheet pan, cover lightly with foil to prevent drying out, and heat in the oven at 350ºF until warm, 5 to 7 minutes.
Recipe Notes
White miso paste: Miso paste is a traditional Japanese paste used as seasoning that’s made from fermented soybeans. Its main flavor profile is umami, which means it’s very rich and savory. I opt for white miso paste for this recipe. It’s sweeter and milder in flavor than other options like red miso. If you can’t find it, you can omit, or swap for 1 tablespoon of coconut aminos or reduced-sodium soy sauce to keep a little umami boost, but I highlyyyy recommend using it.
Roasting: If you have a roasting pan, this recipe will work great. If your roasting pan is large (like you usually cook a 10 pound turkey in there), you may still want to use a dutch oven or large oven-safe pot. You can also use a 9x13 baking dish and pop a large lined sheet pan underneath to catch any potential drippings that don’t make it into the baking dish.
Protein swap: This recipe would also be delish with a pork tenderloin! Marinate it in the sauce for at least 30 minutes prior to cooking (but cooking straight away also works!) and cook in a 9x13 baking dish along with the apples and onion. Set your oven to 400ºF and it should hit 145ºF internally within about 25 minutes (depending on the size). Let it rest for 10-ish minutes before slicing.
🧡 Looking for more dinner recipes? Browse full meal plan archive here, grocery lists included!
While the chicken and salad are fully a meal on their own, you can swap for one of the sides below or make it a full dinner spread or holiday meal with a few.
Here are a few of my favorites:
what’s in my grocery cart
Kite Hill Greek-style Yogurt — I’ve been trying out different dairy-free options as I test recipes this month and used this plant based yogurt from Kite Hill for my apple pie overnight oats and this sheet pan and it’s deliciously smooth and creamy!
Chili Crisp Rice — I feel like this collab with two of my favorite brands has been perfect for busy nights. I’ve been throwing together quick bowls with rotisserie chicken, pickled veggies, and the rice when I need something super easy.
what I’m loving
Scalloped towels — I’ve been collecting more home-y things recently and these towels are such a treat. They’re reversible, so soft, made in Portugal with 100% organic long-staple cotton, and make for a perfect holiday or newlywed gift because you can monogram them too. (code JENNEATSGOOOD works sitewide)
The Hoxton Williamsburg — I spent the better half of last week in New York and stayed at The Hoxton and I have to say it’s one of the best hotels I’ve stayed in on my many New York trips. I shared a little recap & my favorite places to eat in NYC too!
what I’m recommending
Homemade Halloween treats — My friend Lauren Less put together an incredible post full of cute and delicious treats perfect for the season (including my chocolate cashew freezer fudge!). Go check it out for some better-for-you Halloween ideas: I’m so tempted to make Lauren’s Caramel Apple Bark…
My Halloween Candy picks — I can’t resist a little candy myself and no shame bought a bag for Brian and I to eat ourselves (we don’t get trick-or-treaters haha). Unreal is my favorite for chocolate/pb situations, skinny dipped for nuts, and smart sweets gummies are irresistible. More picks rounded up here!
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
Literally all of my fave things in one recipe. Cannot wait to make!
Inspired by this recipe, the flavor profile sounds drool worthy! Think I’ll finally take the plunge and cook a whole chicken!