Miso Roasted Chicken

This is my first time posting photos so I hope it works:

For the marinade I boiled about 1 cup of mirin and sake for 20 seconds, stirred in 2 cups white miso and then a little over a cup of sugar. (This I used for a 2 day marinade for my Chilean sea bass, which I'll cook tonight). For the chicken I then added some ponzu sauce, some lemon and shredded ginger.

I marinaded the chicken for 4 hours

I chopped up some potatoes, onions and carrots and threw that and some lemon juice into a cast iron pot and put the chicken on a vertical roaster at 350




Every 15 minutes or so I'd baste and pour some sake or mirin or water into the pan.





After an hour, I cranked it up to 400 for about 8 minutes until the thickest part of the thigh was 175 and the breast was 160.

(these next two pics are awful - not that the previous ones have been great or anything)



I deglazed with sake then added some more of the marinade and several good squeezes of Chirashi hot sauce:


The chicken (unlike the pictures) was EXCELLENT. The onions all melted and burned into carcinogenic (but delicious) black bark. But the potatoes and carrots were wonderful.