Description
Delight in the flavors of this Gochujang Roast Chicken with Spring Greens, where sweet and spicy Korean chili paste meets succulent roasted chicken. This dish not only fills your kitchen with a warm, inviting aroma but also creates a stunning centerpiece for any gathering. Enjoy tender chicken served atop vibrant greens, making every bite an unforgettable experience.
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 1/4 cup Gochujang
- 2 tbsp honey
- 4 garlic cloves (minced)
- 2 tbsp sesame oil
- Juice of 1 lemon
- Salt and pepper to taste
- 4 cups spring greens (baby spinach and arugula)
- 1/4 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger (grated)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine Gochujang, honey, minced garlic, soy sauce, ginger, sesame oil, lemon juice, salt, and pepper; whisk until smooth.
- Rinse the chicken under cold water and pat dry. Rub half the marinade all over the chicken.
- Toss spring greens with olive oil, salt, and pepper; place them around the chicken in a roasting pan.
- Roast for 1 to 1 hour 15 minutes or until the internal temperature reaches 165°F (75°C), basting occasionally.
- Let the chicken rest for 10 minutes before serving over the greens.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 380
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg