bassmatii

This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang. And while the meat might be the star of the show, don't discount those buttery-soft, nearly-confited potatoes, which cook gently in the chicken fat. Makes you wonder why you haven't  always  been roasting long-cooking vegetables—carrots, cauliflower, turnips (?!), winter squash, fennel—under the bird for a built-in side, huh? ingredients 1 3½–4-lb. whole chicken 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more Freshly ground black pepper 5 Tbsp. gochujang (Korean hot pepper paste) ¼ cup plus 2 Tbsp. extra-virgin olive oil 2 heads of garlic 1 ½" piece fresh ginger 1½ lb. baby Yukon Gold potatoes (about 1½" in diameter) 5 scallions 2 limes 2 tsp. honey Steps 1. Place a rack in middle of ov