Ginger Miso Roast Chicken With Smashed Cucumbers

Ingredient

1 x whole free range Coles chicken (around 1.5kg)
1 tablespoon Red Island extra virgin olive oil
1 tablespoon fresh ginger, grated
1 tablespoon white shiro miso paste
2 tablespoon light soy sauce
2 teaspoons maple syrup
1 tablespoon sesame oil
2 tablespoon white sesame seeds, toasted

Smashed Cucumbers
4 large Lebanese cucumbers
Sea salt to season
2 tablespoons pickled chilli, (otherwise fresh is ok)
1 clove garlic, grated on a microplane
2 tablespoons rice wine vinegar
2 teaspoon maple syrup
1 teaspoon sesame oil
½ cup coriander leaves to garnish

Method

Preheat the oven to 190 degrees

In a small bowl whisk together the oil, ginger, miso, soy and sesame oil.

Place the chicken on a clean work surface and carefully cut the backbone out from the chicken. Place the chicken skin side up on a board and gently press down on the breast bone to butterfly.

Spread the miso mixture all over the chicken and place skin side up on an oven tray. Roast the chicken for 45 minutes, basting with pan juices occasionally, or until golden, fragrant and cooked through.

Meanwhile, for the smashed cucumbers, place the cucumbers on a board and whack gently with the handle of a mortar and pestle to open up a few jagged edges. Cut into rough chunks and place into a bowl.

Add in a pinch of salt, chilli, garlic, vinegar, maple and sesame oil. Stir the dressing into the cucumbers and set aside for 20 minutes while the chicken cooks.

Remove the chicken from the oven, scatter with sesame seeds and serve warm with the smashed cucumbers.

Recipe by Courtney Roulston