It’s not the crispy-skinned roast chicken that you might be familiar with. It’s a slow-roasted version of rotisserie-style chicken that is tender and melts in your mouth. It’s slathered with the spicy-sweet-funky gochujang. While the meat is the main attraction, the potatoes are also delicious. They become buttery soft and almost confited when cooked in the chicken fat. You’ll wonder why you didn’t roast vegetables that take a long time to cook, such as carrots, turnips, or cauliflower. Winter squash, fennel, and cauliflower are all good vegetables to roast under the bird as a side.
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Ingredients
Four servings
1
3 1/2-4-lb. Whole chicken
1
Tbsp. Diamond Crystal or 1 1/4 tsp. Morton kosher kosher salt plus more
Freshly ground black Pepper
5
Tbsp. gochujang (Korean hot pepper paste)
1/4
cup plus 2 Tbsp. extra-virgin olive oil
2
Heads of garlic
1
Fresh Ginger, 1 1/2 oz.
1 1/2
lb. baby Yukon Gold potatoes (about 1 1/2″ in diameter)
5
Scallions
2
Limes
2
tsp. Honey
Preparation
Step 1
Place rack in the middle of the oven and preheat it to 300 degrees. If you do not have an oven temperature gauge, it is time to buy one. With paper towels, pat the chicken dry. Place the chicken on a small baking sheet with a rim. Season 1 3 1/2-4 lb. Whole chicken with 1 tbsp. Diamond Crystal or 1 1/2 tsp. Morton kosher and freshly ground black powder, and season the cavity.
Step 2
In a medium bowl, whisk together 5 tbsp. In a medium-sized bowl, combine 1/4 cup extra virgin olive oil and 5 Tbsp. Grate 3 garlic cloves from one head of garlic into the gochujang. Peel 1 1/2″ of fresh ginger with a spoon, then grate it into the gochujang. Whisk to combine.
Step 3
Repeat with the second head of garlic. Repeat the process with the second head of garlic. Place 2 halves of garlic in the cavity of the chicken. Legs can be tied together using kitchen twine.
Step 4
Brush half the gochujang over the chicken with a pastrybrush.
Step 5
1 1/2 lb. Toss 1 1/2 lb. Extra-virgin oil in remaining Gochujang oil. Sprinkle lightly with pepper and salt, then toss to combine.
Step 6
Place potatoes on the edges of a 12-inch cast-iron pan. This will make room for the chicken. Place the cut-side down garlic halves in the center of your skillet. Place the chicken on top of the garlic. As it roasts, the garlic will flavor the fat and the potatoes. Use tongs to move any potatoes that have found their way underneath the chicken. They won’t cook as fast if they are under it.
Step 7
Roast potatoes and chicken, rotating potatoes to cover in the juices and oils that accumulate in the pan. Cook until potatoes are tender when pressed, and skin of chicken is a deep reddish brown color. This should take 2 1/2-3 hours. The chicken legs should be loose at the joints when you wiggle them. This means the meat is very tender. Let the chicken rest for 10-15 minutes on a cutting board. Do not skip this step. Resting the chicken helps the juices to settle in the meat (in otherwords, it makes meat juicier).
Step 8
Use the back of a large wooden spoon or a potato mashing tool to gently mash potatoes in a skillet. This will expose some of their flesh underneath to juices so that they can absorb them.
Step 9
Finish the potatoes by slicing 5 scallions thinly on a diagonal. Slice 2 limes into half. Set aside 1 lime half and cut it into wedges. Stir 2 tsp. Honey and the juice from the remaining half of lime into potatoes. If necessary, taste the potatoes and add more salt. Sprinkle sliced scallions on top of potatoes.
Step 10
Slice the chicken and arrange it over the potatoes, scallions, and other ingredients. Serve straight from the skillet, with any remaining lime wedges for squeezing and as many sweet, slow-roasted cloves of garlic you like.
Are you nervous about carving the bird? This video will help.
Step 11
Seasoning chicken can be done up to 12 hours in advance. If you are not cooking within two hours, chill the chicken.
