Gochujang Roasted Chicken
Gochujang Roasted Chicken.. It's absolutely scrumptious!
Prep:10 minutes Total:1hr 15 minutes
Ingredients:
4 medium yellow Potatoes
1 Onion, roughly quartered
1 shallot, roughly chopped
1 lemon, cut into quarters
2 carrots, cut into ½” coins
2 tbsp extra virgin Olive oil
1 whole chicken
For the Gochujang compound butter
1 stick unsalted butter, room temp
Salt and pepper to taste
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Ground Ginger
1 tsp dried or fresh Thyme
1 tsp Cumin
1 tsp Paprika
1 tsp Poultry seasoning
2 tablespoons Gochujang
Optional garnish: freshly chopped green onion or parsley
Set your oven to 350 degrees. To a small bowl add your butter and seasonings with the Gochujang, mix until well incorporated and set aside
To a large baking dish, add the potatoes, onion, carrot, and olive oil. Season with salt and pepper. To a plate or sheet pan, add the chicken and thoroughly pat the chicken dry with paper towels, grab some rubber gloves if raw chicken makes you nerve-y, take a spoon and separate the skin from the breasts so we can pop some butter in there, then add about 1-2 tbsp per side of the chicken, start by spreading on the bottom of the chicken then lay it over the potatoes and use the remaining to spread around the rest of the chicken, don't miss any crevices! Add some lemon and onion or shallot to the cavity, Depending on the weight of your chicken it will take about an hour or so, youll know its done because it will be perfectly browned! You can also check using a meat thermometer we want the internal temp of at least 165 degrees, let it rest for about 10-15 minutes before cutting in, serve with some the roasted veggies,use some of the juices to garnish the chicken and serve with whatever you want!.. Perhaps a salad? Enjoy!
Gochujang, a Korean chili paste, adds a unique depth of flavor to roasted chicken that combines sweet, spicy, and savory notes. When making the Gochujang compound butter, ensure the butter is softened to room temperature, which makes mixing the gochujang and spices evenly much easier. The blend of onion powder, garlic powder, ground ginger, thyme, cumin, paprika, and poultry seasoning not only enhances the chicken’s taste but also contributes to a balanced aroma and complexity. To get the best results, pat the chicken dry before applying the compound butter. This step helps the skin crisp up during roasting. Spreading the gochujang butter underneath the skin maximizes flavor throughout the meat and keeps it moist during cooking. Don’t skip seasoning the vegetables with salt, pepper, and olive oil; this allows them to roast beautifully alongside the chicken, absorbing all the delicious juices. Cooking the chicken at 350 degrees Fahrenheit for about an hour will result in a perfectly browned and juicy roast. It’s important to check the chicken’s internal temperature with a meat thermometer and ensure it reaches at least 165°F for food safety. Letting the chicken rest for 10-15 minutes after roasting allows the juices to redistribute, making each slice tender and flavorful. Serve the dish with fresh lemon wedges and garnish with green onions or parsley to add brightness and visual appeal. Pairing it with a crisp green salad or steamed rice complements the bold flavors of the gochujang chicken and roasted vegetables. This recipe provides an easy way to explore Korean-inspired cuisine at home, perfect for both weeknight dinners and special gatherings.
Delicious 😋