Miso Honey Butter Roast Chicken

1. Salt the chicken generously and let it rest uncovered in the fridge on a wire rack overnight.

2. Preheat the oven to 450°F (225°C).

3. Let the chicken come to room temperature for at least an hour before cooking.

4. In a bowl, combine butter, miso, honey, togarashi, ginger, salt, and dashi powder to make the miso honey butter.

5. Spread the miso honey butter under and over the chicken skin.

6. Toss vegetables in olive oil and salt; scatter in a roasting tray and place the chicken on top.

7. Tuck the halved lemon and garlic bulb into the cavity of the chicken and tie the legs together with twine.

8. Roast the chicken at 450°F for 15–20 minutes until browned, then lower the oven temperature to 275°F.

9. Continue roasting until the thickest part of the thigh reaches 160°F, about 50 to 75 more minutes.

10. Rest the chicken loosely covered with foil for 15 minutes before carving.

11. In a small pot, boil chicken stock and garlic cloves and simmer until reduced by half.

12. Stir in oyster sauce, soy sauce, black pepper, and sugar, then return to a boil.

13. Add cornstarch slurry to the boiling mixture and simmer until the gravy thickens.