Slow-Roast Gochujang Chicken | Recipe Cart
This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version th
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Cooking tools:
- Oven
- Oven thermometer
- Baking sheet
- Paper towel
- Mixing bowl
- Whisk
- Microplane
- Spoon
- Pastry brush
- Butcher's twine
- Cast iron skillet
- Tongs
- Cutting board
- Potato masher
- Chef's knife
- Citrus press
- Measuring spoon
- Measuring cup
- Grater
- Refrigerator
Ingredients
- 1 3½–4-lb. whole chicken
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
- Freshly ground black pepper
- 5 Tbsp. gochujang (Korean hot pepper paste)
- ¼ cup plus 2 Tbsp. extra-virgin olive oil
- 2 heads of garlic
- 1 ½" piece fresh ginger
- 1½ lb. baby Yukon Gold potatoes (about 1½" in diameter)
- 5 scallions
- 2 limes
- 2 tsp. honey
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