Miso Roasted Chicken

1/4 cup white miso

Recipe and photo by Sara Newberry

1 tablespoon rice vinegar

1 tablespoon vegetable oil

1 teaspoon sriracha

1/2 teaspoon sesame oil

1 roasting chicken, about 3 pounds

Salt and pepper

Heat oven to 375F. In a mixing bowl, whisk together first 5 ingredients. Pat chicken dry and rub it all over with the miso mixture, including the cavity. Season with salt and pepper. Place chicken breast side up on a baking sheet and roast for 90 minutes, or until a thermometer inserted in the thickest part of the thigh registers 175F. Let chicken stand for 10 minutes before carving.