Slow-Roast Gochujang Chicken
, 4 servings
A whole chicken slow-roasted at 300°F over gochujang-coated potatoes and garlic, finished with lime, honey and scallions.
| prepPlace rack in middle of oven; preheat to 300°F / 150°C | ||||||||
| prepPat chicken dry; set on a small rimmed baking sheet | ||||||||
| 5 Tbsp gochujang | Whisk gochujang & oil | Grate in garlic & ginger | Brush half of gochujang oil on chicken | Toss potatoes in remaining oil | Roast in skillet 300°F / 150°C, 2½–3 hrs | Rest chicken 10–15 min; smash potatoes | Stir in lime juice & honey, add scallions | Carve, serve with lime wedges |
| 60 ml extra-virgin olive oil (for the gochujang oil) | ||||||||
| 3 garlic cloves, finely grated (from 1 head) | ||||||||
| 4 cm piece fresh ginger, peeled and grated | ||||||||
| 1 whole chicken, 3½–4 lb / 1.6–1.8 kg, patted dry | Season chicken, stuff with garlic | |||||||
| 1 Tbsp Diamond Crystal or 1¾ tsp Morton kosher salt, plus more | ||||||||
| freshly ground black pepper | ||||||||
| 2 garlic head halves, cut crosswise (for the cavity) | ||||||||
| 2 Tbsp extra-virgin olive oil (for the potatoes) | ||||||||
| 2 garlic head halves, cut crosswise (for the potatoes) | ||||||||
| 680 g baby Yukon Gold potatoes (about 4 cm) | ||||||||
| 5 scallions, thinly sliced on a diagonal | ||||||||
| juice of ½ lime (from 1 of 2 limes, cut in half) | ||||||||
| 2 tsp honey | ||||||||
| 1½ limes, cut in wedges, for serving | ||||||||
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