Ingredients:
- 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), preferably air-chilled
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup Gochujang (Korean chili paste) (approx. 60ml)
- 2 tablespoons soy sauce (approx. 30ml)
- 2 tablespoons rice wine vinegar (approx. 30ml)
- 2 tablespoons honey (approx. 30ml)
- 1 tablespoon sesame oil (approx. 15ml)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon Gochugaru (Korean chili flakes) (approx. 5ml) (Optional, for extra heat)
- 1/2 teaspoon black pepper, freshly ground (approx. 2.5ml)
- 1 tablespoon vegetable oil (approx. 15ml)
- 1 cup chicken broth or water (approx. 240ml)
- Optional: Roughly chopped vegetables (onion, carrots, celery) for the bottom of the roasting pan
Instructions:
- Prep the Chicken: Pat the chicken dry with paper towels. Truss the chicken with kitchen twine (optional) and season with salt and pepper.
- Make the Marinade: In a large bowl, whisk together all the marinade ingredients until well combined.
- Marinate the Chicken: Place the chicken in the bowl with the marinade. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours).
- Preheat and Prep: Preheat oven to 400°F (200°C). Place the roughly chopped vegetables (if using) at the bottom of a roasting pan and set a roasting rack on top. Brush the roasting rack with vegetable oil.
- Roast the Chicken: Remove the chicken from the marinade (reserve a bit of the marinade for basting, if desired). Place the chicken on the roasting rack. Pour the chicken broth or water into the bottom of the roasting pan.
- Roast and Baste: Roast the chicken for 45 minutes. Reduce the oven temperature to 350°F (175°C). Baste the chicken with the reserved marinade (if using) or pan juices. Continue roasting for another 30-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, away from the bone.
- Rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.