I love recipes that you can shove it in one pan, put it in the oven and leave for hours, knowing it will be full of flavour by the end. I'm obsessed with gochujang, I put it on everything; dressings, marinades and in dipping sauces. It's spicy, nutty and delicious and gives this chicken a punch without doing much else. Recipe adapted from Molly Baz at Bon Appetit.
Serves 4-6
Ingredients
1 whole chicken
Salt
1 cup gochujang
¼ cup olive oil
2 heads of garlic
1 knob of ginger
700grams baby potatoes
5 shallots, cut finely
2 limes, juiced
2 tsp. honey
Method
1. Preheat to 150°C. Pat chicken dry with paper towels. Season chicken well with salt on all sides including the cavity. Don't be shy with the salt!
2. Whisk gochujang and oil in a bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) and the ginger into the sauce. Gochujang can be stubborn to mix. A whisk will help and be patient, it will all come together eventually.
3. Cut what’s left of the head of garlic in half crosswise. Repeat with second head of garlic. Stuff 2 garlic halves inside cavity of chicken. Tie legs together with kitchen twine.
4. Using a pastry brush, brush half of gochujang oil over the chicken.
5. Toss potatoes, remaining 2 garlic halves in left over gochujang oil until well coated. Season lightly with salt and pepper.
6. Arrange potatoes and garlic in a roasting tray, scooting them toward edges of pan to make space for the chicken. Place chicken in the middle of the pan. If any potatoes have slid under the chicken, use tongs to move them out. They won't cook properly if they are covered.
7. Roast chicken and potatoes for 2.5 - 3 hours until chicken skin is deep golden brown colour and potatoes are cooked through. You will want to turn the potatoes and glaze the chicken with the pan juices every hour. At the end of the roast, chicken should fall apart, you are after juicy, tender, sticky chicken.
8. Remove chicken from the pan for 15 minutes to rest.
9. Combine lime juice and honey. Pour over the hot potatoes, giving them a good coat.
10. Serve up all together and sprinkle shallots over the top.
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