Ingredients
Scale
For the chicken and potatoes:
- 1 2½-3-pound whole chicken
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cup olive oil
- 4 tablespoons gochujang paste
- 1 tablespoon sesame oil
- 1 head plus 4 garlic cloves
- 1 2-inch knob of ginger
- 1 pound Yukon gold potatoes, scrubbed and cut into 1–1½-inch pieces
For the salad:
- 1½ cups mixed radishes, thinly sliced
- 2 scallion stalks, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon rice wine vinegar
- ½ teaspoon kosher salt
Instructions
- Pat chicken (insides, too!) dry with a paper towel and arrange on a prepared baking sheet. Use a sharp knife to cut the skin at the hip joint of the chicken until the flesh is exposed (this will help chicken cook faster). Evenly season chicken with salt and pepper, including the insides. Let salt penetrate chickens for at least 30 minutes at room temperature.
- Preheat the oven to 425 F.
- Cut one head of garlic in half and stuff into the cavity of the chicken.
- In a small bowl combine olive oil, gochujang paste, and sesame oil. Grate in 4 cloves of garlic and ginger. Mix again.
- Evenly brush ⅔ of the gochujang mixture over the entire chicken. In a medium bowl, toss the remaining ⅓ of the gochujang mixture with the cut potatoes. Arrange the potatoes around the chicken in a single layer.
- Roast chicken, turning the pan halfway through cooking, until the chicken is fully cooked, skin is crispy, and potatoes are tender, about 45-55 minutes. Remove from the oven and let rest for 15-20 minutes.
- Meanwhile, in a medium bowl combine radishes, scallions, oil, vinegar, and salt.
- Carve chicken and serve with potatoes and radish salad.