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Epicurious
Bon Appétit

Slow-Roast Gochujang Chicken

By Molly Baz

4.7

(14)

SlowRoast Gochujang Chicken recipe
Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova

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?

What you’ll need

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