Many people aren't familiar with the Korean spice paste called "Gochujang" - Now is a good time to try.
It has a bit of spice umami but very deep savoury fermented flavours as well.
This olive oil is a great alternative to the Gochujang paste as it easily combines and infuses with other ingredients easier than a paste would.
Nevertheless, give it a try and let us know what you think!
Preheat oven to 375 degrees.
Pat chicken dry then place it breast side down on a cutting board.
Cut up each side of the backbone from tail to neck with poultry shears until the backbone until you have separated it from the rest of the chicken.
(Don't forget to use this backbone for making bone broth stock - it's always a good staple.)
Place chicken breast side up on a medium-sized baking sheet.
Press down on centre of breast to get chicken to lay as flat as possible and generous amount of sea salt and freshly ground black pepper.
Peel + grate 3 cloves of garlic from the head of garlic as well as 1” piece fresh ginger. Whisk to fully combine grated garlic + ginger into gochujang oil.
Brush half the gochujang mixture over chicken using a pastry brush.
Cut the remaining head of garlic in half across then place both halves in a large mixing bowl. Add the additional 4 Tbsp. olive oil then toss to coat it.
Arrange the garlic halves around the chicken on the baking sheet, making sure the garlic halves are cut side down.
Roast chicken for 40 minutes. Drizzle with additional olive oil if the pan looks like it’s getting dry.
Roast for an additional 30 minutes until chicken is a golden brown.
Transfer chicken to a cutting board for 10-15 minutes. Drizzle chicken with 2 tsp. honey-ginger white balsamic and the juice of 1/2 a lime.
Carve the chicken and serve with remaining lime wedges.
Tip - Squeezing out the roasted garlic pieces will give you lots more pungent flavour on the chicken.
Ingredients
Directions
Preheat oven to 375 degrees.
Pat chicken dry then place it breast side down on a cutting board.
Cut up each side of the backbone from tail to neck with poultry shears until the backbone until you have separated it from the rest of the chicken.
(Don't forget to use this backbone for making bone broth stock - it's always a good staple.)
Place chicken breast side up on a medium-sized baking sheet.
Press down on centre of breast to get chicken to lay as flat as possible and generous amount of sea salt and freshly ground black pepper.
Peel + grate 3 cloves of garlic from the head of garlic as well as 1” piece fresh ginger. Whisk to fully combine grated garlic + ginger into gochujang oil.
Brush half the gochujang mixture over chicken using a pastry brush.
Cut the remaining head of garlic in half across then place both halves in a large mixing bowl. Add the additional 4 Tbsp. olive oil then toss to coat it.
Arrange the garlic halves around the chicken on the baking sheet, making sure the garlic halves are cut side down.
Roast chicken for 40 minutes. Drizzle with additional olive oil if the pan looks like it’s getting dry.
Roast for an additional 30 minutes until chicken is a golden brown.
Transfer chicken to a cutting board for 10-15 minutes. Drizzle chicken with 2 tsp. honey-ginger white balsamic and the juice of 1/2 a lime.
Carve the chicken and serve with remaining lime wedges.
Tip - Squeezing out the roasted garlic pieces will give you lots more pungent flavour on the chicken.
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