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Sweet and Smokey Chicken with Smashed Potatoes
Prep Time: 30 min Cook Time: 180 min Total Time: 3 hours and 30 min
Ingredients
- 1 Whole Chicken
- 1 Tbsp Salt
- Freshly Ground Black Pepper
- 5 Tbsp Gochujang
- 1/4 cup plus 2 Tbsp Olive Oil, divided
- 2 Whole Heads Garlic
- 1.5 Inches Ginger, grated
- 1.5 Pounds of Yukon Gold potatoes, washed
- 5 Scallions, thinly sliced
- 2 Limes
- 2 tsp Honey
Directions
- Pat dry a whole chicken and season the inside and outside with 1 Tbsp salt and lots of freshly ground black pepper.
- In a medium bowl, whisk the 5 Tbsp of Gochujang and the 1/4 cup of olive oil together. Grade 3 garlic cloves and 1.5 inches of ginger into the bowl. Stir to combine.
- Cut the remaining garlic heads in half crosswise to show a cross section of garlic cloves. Add two of these halves to the inside of the chicken. Reserve the rest.
- Using a brush, paint half of the Gochujang sauce all over the outside of the chicken. Place the chicken onto a foil lined baking sheet.
- Toss the Yukon Gold potatoes in the medium bowl with the remaining Gochujang sauce. Add salt and pepper, the remaining garlic halves, and 2 more Tbsp of olive oil. Mix well. Note: If the potatoes are very large, cut them in half before mixing.
- After mixing, arrange the potato mixture around the chicken on the baking sheet.
- Roast the chicken and potatoes for 2.5 to 3 hours at 300 °F until the potatoes are soft and the chicken is turning a dark brown. Remove from the oven and set chicken aside to cool for 10-15 minutes.
- Add the potatoes and baking dish juices to a skillet. On medium high heat, use a spoon or potato masher to gently smash the potatoes. Add the juice from a lime and the 2 tsp of honey. Stir to combine and remove from the heat.
- Finish the potatoes with 5 thinly sliced scallions on top. Serve with lime wedges on the side.
Source
https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken