Korean Gochujang Roasted Chicken and Potatoes

“Growing up, my Gran only ever cooked one thing. Rain or shine, cold snap or heatwave she would proudly serve us up a full roast dinner. I remember being presented with one for lunch during an extremely hot summer after helping my Grandad in his vegetable garden all morning. If I wasn’t sweating before, I certainly was after clearing my plate, and from that moment forward I was adamant that a roast dinner was strictly a winter affair.

Recipes like this one have since changed my mind. Ditch the gravy and add some spice and you end up with something far more seasonable. This recipe in particular has a real BBQ vibe, and is perfect eaten outside with a cheeky afternoon beer. Looking at the ingredients, you may think that the amount of chilli I recommend would make this a really hot dish, but the miso and maple syrup bring the heat down to a pleasant glow.”

Nick

Prep time: 20 minutes
Cooking time: 2 1/2 hours
Serves: 4

Ingredients – Gochujang Marinade:

250g miso paste
150g maple syrup
150ml soy sauce
40g chilli flakes
3 red chillies
8 garlic cloves
2 inch piece of ginger
4 tbsp water

Ingredients:

1 high welfare chicken
500g roasting potatoes, peeled and quartered
1 bulb of garlic
1 lime
5 spring onions
100ml rapeseed oil

Method:

Put the potatoes into a pan of cold, salted water and bring to the boil. Cook on a rolling boil for 2 minutes before draining and leaving to steam dry in the colander.

Preheat the oven to 170C/150C fan.

To make the marinade, put all of the marinade ingredients into a blender and blitz into a paste. Add the oil and mix together.

Korean Gochujang Roasted Chicken and Potatoes Paste

Place the chicken into a large roasting tray and untie the legs (if tied). Using a sharp knife, make deep slashes into the leg and thigh meat to help the heat penetrate while cooking. Cut the lime in half and insert into the cavity along with a good pinch of salt and a few cracks of black pepper. Next, using a basting brush, paint the entire bird with the Gochujang paste (underside as well) until entirely covered.

Slice the garlic bulb in half, cutting horizontally through the middle of the cloves and put into a large mixing bowl with the parboiled potatoes. Add a good dollop of the marinade to the bowl and toss together so that the garlic and potatoes are completely covered. Pour the coated potatoes and garlic around chicken and arrange evenly. Pour any remaining marinade over the chicken and place in the centre of the preheated oven.

Korean Gochujang Roasted Chicken and Potatoes Prep

Cook for 2 hours. Baste the chicken every 20 minutes or so. If the marinade is beginning to catch on the bottom, add a little water to prevent it from burning. The marinade will blacken but this is normal – it won’t actually burn.

Remove the chicken from the tray and cover with foil. While the chicken is resting, squash the potatoes lightly with a wooden spoon and return to the oven. Turn the heat up to 220C/200C fan and cook for another 10 minutes, adding a little water if the paste has become too dry to prevent it from burning.

Korean Gochujang Roasted Chicken and Potatoes Cooked

Cut the chicken into generous chunks and lay on top of the potatoes on a large serving dish. Slice the spring onions and scatter all over. Serve with salad and a drizzle of lime juice.

Leave a Comment