Orange & Gochujang Roast Chicken
You’ll never make a dry chicken again. This roast chicken is juices running down your arm kind of moist.
A sweet, zesty, and spicy take on a classic roast chicken. Citrusy and a little kick from that gochujang— it’s not your average Sunday dinner roast.
Prepped ahead of time and cooked in under 2 hours, it’s a simple and delicious chicken dinner. And it can all be done in your Staub Cocotte.
Recipe:
2lb whole chicken
3 tbsp salted butter
4 cloves minced garlic
4 sprigs thyme
½ tsp fresh minced sage
1 orange, divided in half
To prepare the chicken:
Clean inside chicken cavity, dispose of kidneys, if any. Trim chicken tail and neck, discard. Run your fingers under the skin of the chicken to separate, being careful not to rip it.
In a small bowl combine butter, garlic, fresh thyme leaves and minced sage. Rub prepared chicken with butter mixture, stuffing it under the skin, inside the cavity, and around the outside. Stuff chicken cavity with 2 sprigs thyme, 1 sprig sage and half an orange. Truss your chicken with twine. Chill in the fridge for 2-4 hours.
Orange & Gochujang Marinade:
1 tbsp gochujang
4 cloves minced garlic
other half orange, juiced (about ⅓ cup)
2 tbsp honey or rice syrup
2 tbsp olive oil
¼ tsp salt
Pinch black pepper
To roast:
Preheat your oven to 425 degrees.
In a small bowl, combine marinade ingredients. Place orange slices along the bottom of your Staub Cocotte, and your buttered chicken on top. Pour the marinade over, flip making sure it is evenly coated. Finish with the breast side facing up. Place lid to cover.
Bake in a preheated oven at 425 degrees for 30-40 minutes. Take off the lid and turn down the heat to 400 degrees. Baste the chicken every 15 minutes, continue cooking for another 30-45 minutes or until a thermometer reads 165 degrees when inserted into the deepest part of the chicken.
If you notice the skin starting to burn, lightly place a piece of aluminum foil over that section of the chicken.
Remove from the oven and place chicken on cutting board. Allow the chicken to rest for 20 minutes before slicing and serving.
To make the glaze:
Place your Staub on the stovetop over medium heat. Add 1/2 cup of water and whisk the drippings until slightly thick and glossy.
Serve chicken with rice, mashed or baked potatoes with glaze drizzled overtop. Enjoy!
