Miso-butter chicken & radishes

Preheat the oven to 200ºC, gas mark 6. In a small bowl, use a fork to mash together the butter, miso, honey, and the zest and juice of half the lime. Line a roasting tin with baking parchment. Season the chicken, arrange in the lined tin and spread the butter over the skin. Cover loosely with foil and roast for 15 minutes.

Take the tin out of the oven and baste the legs in any cooking juices. Stir the radishes into the tin and return to the oven, uncovered, for 25-30 minutes, basting everything halfway through, until the chicken is completely cooked through with the juices running clear and no pink meat remaining. Meanwhile, in a small pan, toast the sesame seeds for 1-2 minutes; set aside.

Serve the chicken and radishes with rice, pouring over the cooking juices and sprinkling with the chopped salad onions, the zest of the remaining lime half and the toasted sesame seeds. Add the remaining lime half, cut into wedges, for squeezing.