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Mix the vegetable oil, 1 teaspoon of the sesame oil, miso, soy sauce, fish sauce, ginger and garlic in a small bowl.
Put the spatchcocked chicken into a large freezer bag, pour in the contents of the bowl and then carefully seal the bag. Turn the bag over a couple of times, squidging it as you do so, to make sure the chicken is covered with the marinade. Place the bag in a dish and sit it in the fridge to marinate overnight.
An hour or so before you want to roast the chicken, take the bag out of the fridge and tip it out, marinade and all, into a shallow roasting tin, sitting the chicken breast-side up. Leave to come to room temperature.
Preheat the oven to 200°C/180°C Fan/400°F. Cover the chicken with foil before putting in the oven for 45 minutes.
Take the chicken out of the oven and remove the foil. Baste with some of the pan juices then drizzle the remaining teaspoon of sesame oil over the chicken and sprinkle over the sesame seeds. Put back in the oven, uncovered, for another 20 minutes, by which time the skin should be burnished, the chicken cooked through and the juices caramelised.
Cut into quarters, or completely joint the chicken if you want it to serve more than 4, and pour the dark golden pan juices over the top.