SHE HAS CRAVINGS

I love a good, traditional roasted chicken for the holidays but there is beauty in beginning new, unique traditions such as having a delicious gochujang roasted chicken on the dinner table during this festive season. It is so easy to make and is bursting with flavours without sacrificing the heartiness aspect of the holidays.

INGREDIENTS

• 3 large maryland chicken (patted dry) – you can also use a whole chicken but I prefer maryland as they’re easier to manage especially when hosting.
• 2 large apples (thickly sliced)
• 2 large onions (thickly sliced)
• 2 large carrots (thickly sliced)
• 10-15 cloves of garlic (peeled)
• Salt and pepper to season

Gochujang Butter Paste (To mix)

• 250g of salted butter (softened to room temperature)
• 2 tbsp gochujang paste
• 1 tbsp minced garlic
• 1 tbsp of honey (adjust based on sweetness preference)
• Squeezed juice of one lime
• 2 tbsp olive oil

HOW TO MAKE IT:

1. Pat dry chicken using a paper towel and lay in a roasting pan.
2. Toss in chopped apples, onions, carrots and peeled garlic (from here on now referred to as “chopped vegetables”) into the roasting pan and scatter them around your chicken.
3. Season chicken and chopped vegetables in the roasting pan with salt and pepper generously. Set aside for 1 hour in the fridge.
4. Mix all the ingredients under “Gochujang Butter Paste” until smooth.
5. Marinade the chicken and chopped vegetables with the gochujang butter paste, making sure everything is coated well. Leave to marinade for 1-2 hours.
6. In the meantime, pre-heat the oven to 175 degrees celcius.
7. Roast the chicken in the oven for 1 hour or until chicken is cooked, skin is crispy to your liking and your chopped vegetables softened and crispy on the edges.
8. Rest for 30 mins before serving.

Watch Video HERE.