The critical takeaway of this recipe is the miso-maple butter. You can cook the chicken however you like it: skin on or off, bone-in or boneless, a whole trussed bird or even just a few pan-fried wings. Just give the meat a good bath in the miso maple butter towards the end of cooking. If you love the darker, more toasted flavors of burnt miso, maple caramel and brown butter, you can start applying the butter earlier, or use your grill instead of roasting in the oven. If there are vegetarians at your table, try drizzling the butter on smoky grilled eggplant or roasted winter squash.— Shauna of SecretLanguagePDX.com