4 pounds chicken breasts and whole legs on the bone, with skin
1 cup low-sodium chicken broth
Preheat the oven to 425°. In a large roasting pan, toss the halved shallots with the olive oil and season with salt and pepper.
In a medium bowl, mix the miso with the minced shallot, butter, parsley, chives and ginger. Transfer 3 tablespoons of the miso butter to a bowl and stir in the flour to form a paste.
With your fingers, gently separate the chicken skin from the breasts and legs. Carefully work the remaining miso butter under the loosened skin, spreading it evenly. Season the chicken with salt and pepper and transfer to the roasting pan.
Roast the chicken in the center of the oven for 45 minutes, or until the skin is browned and the juices run clear when the meat is pierced with a knife. Transfer the chicken and shallots to a platter and cover loosely with foil.
Pour the pan juices into a small saucepan and skim off the fat. Set the roasting pan over high heat. Add the chicken broth and cook, scraping up the browned bits from the bottom and sides of the roasting pan with a wooden spoon. Pour the deglazed drippings into the small saucepan and bring to a boil. Whisk in the miso-flour paste and simmer until slightly thickened, about 2 minutes. Transfer the miso gravy to a bowl and serve at once with the chicken and shallots.
The shallot-miso butter can be refrigerated overnight. Let soften before using.
A rich, fruity Chardonnay from California or New Zealand will play off the salty, herby notes in the dish.