Korean Roast Chicken | Poulet Rôti Coréen

I love a roast dinner and a roast chook is always a favourite of mine. Now this recipe below is inspired by one of my favourite Korean cooks Maangchi that I follow on Youtube but in my recipe I’ve changed it up a little and added a Japanese twist which I think makes the dish. If you don’t like it to spice then don’t eat the skin, if you want more spice then add an extra tablespoon of Korean chilli paste. 

Korean Roast Chicken dinner tonight


Whole Free Range Organic Chicken 
5 cm knob of ginger
4 garlic cloves
2 tablespoons of Gochujang (chilli paste) 
1 tablespoon of white miso paste
1 tablespoon of white sesame oil
1 lemon 
1 brown onion
2 tablespoon of vegetable oil
12 medium sized waxy potatoes 
Salt and Pepper to taste
4 small lettuce hearts 
2 cups of frozen peas
1 tablespoon of salted butter


  1. Wash the chicken (just with water no soup like one of the Real Housewives of Orange county once did on tele) then pat dry 
  2. Preheat the oven to 210’c fan forced
  3. In a food processor blitz the ginger, garlic, chilli paste, miso and sesame oil until it all becomes a paste. Add a little water if need to combine but only around a teaspoon
  4. Cut the lemon in half and remove the skin off the onion and cut in half as well 
  5. Place the lemon and onion inside the chicken and tie the legs up with string
  6. Rub the chilli mixture over the chicken. 
  7. Place a tablespoon of the vegetable oil in an oven baking dish and place in the chicken
  8. In a bowl place the other tablespoon of vegetable oil 
  9. Peel the potatoes and place in the bowl 
  10. Add salt and pepper to taste and mix in the bowl until the potatoes are well and truly coated
  11. Place in the pan with the chicken
  12. Put in the oven and reduce the temperature to 180’c for an hour. Check and if after half an hour the chicken looks like it is too blackened then put some aluminium foil over the top
  13. After an hour turn the oven off and leave the chicken inside. Resting the chicken in the cooling down oven whilst you prepare the peas I find in this case makes for a tender moist chicken
  14. Slice the lettuce hearts 
  15. Bring 500mls of water to the boil in a medium sized sauce pan
  16. Once boiled add the peas, lettuce and the knob of butter and cook for five minutes or until the peas are cooked 
  17. When the peas are done take the chicken out of the pan and with tongs hold the chicken up so that the juices come out of the cavity into the pan
  18. Cut the chicken up and put on plates to serve
  19. Any juices that come onto the board from the chicken add to the pan
  20. Place the potatoes on the plate 
  21. Pour the juices through a sieve into a sauce jug 
  22. Strain the peas and place on the plates and pour over the sauce and serve

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