Ingredients
4 tablespoons butter, softened
2 1/2 tablespoons miso
2 1/2 tablespoons honey
4 chicken legs
8 cloves of garlic, unpeeled
Salt
Method
Sources
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dataset
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Gathered
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 400° F. Cream the softened butter with a spoon or spatula, and mix with the miso and honey until smooth and well combined. Place the chicken legs into a baking dish so that they fit snugly and pat dry with paper towels. Carefully run your fingers under the chicken skin to separate it from the meat. Using a butter knife or your hands, take a tablespoon of the miso-honey butter and spread it underneath the skin; smooth down to distribute the butter evenly, and repeat for each leg. Spread the remainder of the mixed butter on top of the skin to cover each leg in an even layer. Tuck unpeeled garlic cloves between the chicken pieces. Sprinkle with a pinch of salt. Roast in the oven for about 30 to 40 minutes, or until deeply browned (but not burnt!) and the juices run clear. Remove the chicken to a serving platter. Remove the garlic from the pan and squeeze out the cloves from their skins. Mash them into the pan drippings to create a sauce. Spoon the sauce over the chicken and consider serving with mashed potatoes or pureed cauliflower.