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Preheat oven to 200°C.
Line a large roasting tray with baking paper or foil (optional but helps cleanup).
Add butter, miso, and garlic to one corner of the tray. Mash together with the back of a spoon until smooth.
Add the potatoes to the tray. Toss them through about half the miso butter until evenly coated. Spread them out into a single layer.
Pat the chicken dry. Rub the remaining miso butter over the chicken, focusing on the skin.
Place chicken skin-side up, nestled between the potatoes (not stacked).
Roast uncovered for 50–55 minutes, turning the potatoes once at around 30 minutes.
The chicken skin should be deeply golden and the potatoes crisp and caramelised.
Rest for 5 minutes. Add a squeeze of lemon at the table or scatter with herbs if you want freshness.