Another day, another way to flavor up a spatchcocked chicken. Super tender, bomb of flavor, and one of those recipes that makes the whole family happy.

Ingredients:

1 whole chicken, spatchcocked

4 Tbsp melted butter

1/4 cup white miso paste

1/4 cup soy sauce

1/4 cup rice wine vinegar

3 cloves garlic, minced

1 inch knob of ginger, grated

2 Tbsp local honey

pinch of salt

pinch of ground black pepper

4 heads of baby bok choy, halved, outer leaves removed

2 Tbsp sesame oil

1/2 cup chicken stock

Directions:

Preheat oven to 375 degrees.

In a bowl combine melted butter, miso, soy, vinegar, ginger, garlic, honey, slat and pepper. Whisk until combined.

Pour miso mixture over chicken, coating all sides, and making sure to get mixture in between skin and meat.

In a large cast iron skillet add sesame oil. Add bok choy and toss to coat with oil.

Place chicken over bok choy, breast side up.

Insert an oven safe thermometer in the chicken breast. Cook until temp reaches 160 degrees, basting every 15 minutes. Approximately 45 -60 minutes.