Slow Roasted Gochujang Chicken Recipe – A Flavor-Packed Korean-Inspired Dish
When it comes to creating a dish that’s bold, spicy, slightly sweet, and deeply satisfying, Slow Roasted Gochujang Chicken checks all the boxes. This Korean-inspired slow roasted chicken recipe delivers incredible depth of flavor thanks to a rich marinade of gochujang (Korean red pepper paste), garlic, ginger, honey, and olive oil. Roasting the chicken low and slow ensures fall-apart tenderness, while baby Yukon Gold potatoes soak up all the flavorful juices, crisping up beautifully in the process.
If you’re looking for a new go-to roasted chicken recipe that balances heat, umami, and caramelized richness, this Slow Roasted Gochujang Chicken is the perfect dish to add to your rotation. Whether you’re cooking for a cozy weeknight dinner or entertaining guests, this recipe is both impressive and incredibly simple to make.
Why You’ll Love This Slow Roasted Gochujang Chicken Recipe
- Incredibly tender & juicy – Slow roasting at 300°F ensures the chicken stays moist while becoming fall-apart tender.
- Bold, spicy-sweet flavor – The gochujang marinade infuses the chicken with an umami-rich, slightly smoky heat that pairs perfectly with honey’s natural sweetness.
- Crispy, flavor-packed potatoes – Roasting the potatoes in the same pan allows them to soak up all the juices, making them melt-in-your-mouth soft inside and crispy outside.
- Easy to prepare – Despite its restaurant-quality flavor, this Gochujang Chicken recipe is surprisingly simple, requiring just a few basic steps.
What Is Gochujang?
Gochujang is a fermented Korean red pepper paste made from chili powder (gochugaru), glutinous rice, fermented soybeans, and salt. It has a deep, savory umami flavor with a balance of sweetness and heat, making it a key ingredient in Korean cuisine. When combined with honey, garlic, and ginger, gochujang creates an irresistibly flavorful marinade that makes this roasted chicken truly special.
How to Cook Slow Roasted Gochujang Chicken
1. Prepare the Chicken
Start by patting the chicken dry with paper towels to help the marinade stick. Season it generously with salt and pepper, including the cavity, to ensure maximum flavor.
2. Make the Gochujang Marinade
In a bowl, whisk together gochujang, olive oil, grated garlic, grated ginger, and honey. This marinade is the heart of the dish, adding a perfect balance of spice, umami, and sweetness.
3. Coat the Chicken
Using a pastry brush, coat the chicken thoroughly with half of the gochujang marinade. Make sure to get into every crevice for even flavor distribution.
4. Prepare the Potatoes
Toss the baby Yukon Gold potatoes with the remaining gochujang marinade, ensuring they are well-coated. This step guarantees that they absorb all the delicious flavors while roasting.
5. Roast Low and Slow
Arrange the potatoes around the chicken in a cast-iron skillet, then roast at 300°F for 2½ – 3 hours. The slow cooking process allows the chicken to become incredibly tender while the potatoes crisp up beautifully.
6. Rest and Serve
Once the chicken is deep reddish-golden brown and the legs feel loose in the joints, remove it from the oven and let it rest for 10-15 minutes. This ensures the juices redistribute, making the meat extra juicy. Meanwhile, gently smash the potatoes to expose their fluffy interiors to the flavorful pan juices.
Carve the chicken, place it back in the skillet, and garnish with thinly sliced scallions and fresh lime wedges. Serve straight from the skillet for a rustic, flavor-packed presentation.
For precise step-by-step instructions, see the recipe card below.
Slow Roasted Gochujang Chicken
Equipment
- 12-inch Cast Iron Skillet: For roasting the chicken and potatoes evenly.
- pastry brush To evenly coat the chicken with the gochujang marinade.
- kitchen twine To tie the chicken legs together, helping the meat cook evenly.
- oven thermometer Ensures the oven maintains an accurate 300°F temperature for slow roasting.
- Large Spoon or Potato Masher: To smash the potatoes and help them absorb the flavorful pan juices.
Ingredients
- 1 whole chicken about 3½ – 4 lbs
- 1 tbsp Diamond Crystal salt or 1¾ tsps Morton kosher salt, [plus more]
- freshly ground black pepper
- 5 tbsps Gochujang Korean hot pepper paste
- 1/4 cup extra virgin olive oil plus 2 tbsps
- 2 heads garlic
- 1 fresh ginger about ½ inch
- 1½ lbs baby Yukon Gold potatoes about 1½-inch diameter
- 5 scallions
- 2 limes
- 2 tsps honey
Instructions
- Place a rack in the middle of the oven; preheat to 300°. This is an important temperature for this recipe, so if you don’t have an oven thermometer already, now is the time to get one! Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season the whole chicken all over with 1 tablespoon of Diamond Crystal or 1 teaspoon of Morton kosher salt and lots of freshly ground black pepper, making sure to season the inside cavity.
- Whisk 5 tablespoons of gochujang and ¼ cup of extra virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into gochujang oil. Peel the fresh ginger (a spoon can get the job done), then grate into gochujang oil; whisk to combine.
- Cut what’s left of the head of garlic in half crosswise. Repeat with second head of garlic. Stuff
- 2 garlic halves inside cavity of chicken. Tie legs together with kitchen twine.
- Using a pastry brush, brush half of the gochujang oil over the chicken.
- Toss those baby Yukon Gold potatoes and the remaining 2 garlic halves and 2 tablespoons of extra virgin olive oil in the remaining gochujang oil until well-coated. Season lightly with salt and pepper and toss again to combine.
- Arrange the potatoes in a 12″ cast-iron skillet, scooting them toward the edges of the pan to make space for the chicken. Nestle garlic halves (cut sides down) at the center of the skillet. Place the chicken over the garlic as it roasts, it will infuse the fat (and thus, the potatoes) with flavor. If any potatoes have shimmied their way under the chicken, use tongs to arrange them around it (they won’t cook at the same rate if they’re under the chicken).
- Roast the chicken and the potatoes, turning the potatoes once or twice to coat in the juices and oil that accumulate in pan, until the potatoes are very tender when pressed with the back of a spoon and the chicken skin is deep reddish-golden brown in color, about 2½ to 3 hours. When you wiggle the legs of the chicken, they should feel loose in the joints, meaning the meat is fall-apart tender. Transfer the chicken to a cutting board and let rest for about 10 to 15 minutes. Don’t skip this step: Letting the chicken rests helps the juices in the meat to settle (in other words, it makes the meat juicier).
- Meanwhile, use the back of a large spoon or a potato masher to gently smash those potatoes in the skillet, exposing some of their flesh to juices underneath to soak them up.
- Finish the potatoes: Thinly slice the scallions in long diagonal. Cut the limes in half. Cut one half into wedges and set aside. Stir 2 teaspoons of honey and the juice of the remaining half lime into the potatoes. Taste the potatoes and season with more salt if needed. Top with sliced scallions.
- Carve the chicken, then arrange its pieces over the potatoes and scallions. Serve right out of the skillet with the remaining lime wedges alongside for squeezing, and squeeze out the sweet, slow-roasted garlic cloves as you wish.
Notes
Customizations & Variations:
- Extra Heat: Add 1 teaspoon of Korean chili flakes (gochugaru) to the marinade for more spice.
- Sweeter Flavor: Increase the honey to 1 tablespoon if you prefer a slightly sweeter balance.
- Vegetable Additions: Add carrots, bell peppers, or mushrooms to the potatoes for a more colorful side.
- Alternative Cooking Method: If you prefer a crispy-skinned chicken, increase the oven temperature to 425°F (220°C) for the last 10–15 minutes.
Serving Tips:
- Serve the chicken straight from the skillet for a rustic presentation.
- Pair with steamed rice or a simple cucumber salad to balance the spice.
- Squeeze the roasted garlic cloves onto the chicken or potatoes for extra depth of flavor.
Cooking Tips:
- Resting is Key: Letting the chicken rest after roasting ensures the juices redistribute for maximum tenderness.
- Turn the Potatoes Occasionally: Rotating the potatoes during roasting ensures they soak up all the delicious pan juices.
- Check for Doneness: The chicken is ready when the leg joints feel loose and the skin is deep reddish-golden brown.
Nutrition
Tips for the Best Roasted Gochujang Chicken
1. Don’t Skip the Resting Time
Letting the roasted chicken rest for at least 10 minutes ensures that the juices redistribute evenly, keeping the meat moist and flavorful.
2. Use Bone-In, Skin-On Chicken
A whole chicken with skin and bones delivers maximum flavor. If using chicken thighs or drumsticks, adjust the cooking time accordingly.
3. Rotate the Potatoes Occasionally
Turning the potatoes a few times during roasting helps them absorb all the flavorful juices while crisping up evenly.
4. Want Crispier Skin?
For extra crispy skin, increase the oven temperature to 425°F for the last 10-15 minutes of roasting.
5. Customize the Heat Level
- More spice – Add gochugaru (Korean chili flakes) to the marinade.
- Less spice – Reduce the gochujang or add a little extra honey.
Serving Suggestions
This Slow Roasted Gochujang Chicken is a complete meal on its own, but it also pairs beautifully with:
- Steamed jasmine rice – Helps balance the bold, spicy flavors.
- Cucumber salad – A fresh, cooling contrast to the heat.
- Kimchi – Adds a tangy, fermented bite.
- Roasted vegetables – Carrots, bell peppers, or mushrooms complement the dish well.
For drinks, a cold Korean beer or a glass of crisp white wine (like Riesling or Sauvignon Blanc) pairs beautifully with the spicy-sweet chicken.
Frequently Asked Questions
Q: Can I make this recipe with boneless chicken?
A: Yes! However, bone-in chicken retains moisture better. If using boneless thighs or breasts, reduce the cooking time accordingly.
Q: How spicy is this dish?
A: Gochujang has a moderate heat level, but you can adjust the spice by adding more or less to the marinade.
Q: Can I cook this in a regular roasting pan instead of a cast-iron skillet?
A: Absolutely! A roasting pan works well, though a cast-iron skillet enhances browning and helps retain heat.
Q: What if I don’t have gochujang?
A: You can substitute Sriracha mixed with miso paste, though the flavor won’t be exactly the same.
Chef B Final Thoughts
This Slow Roasted Gochujang Chicken Recipe is an absolute must-try if you love bold flavors, tender meat, and crispy, flavorful potatoes. The combination of slow roasting, a rich gochujang marinade, and perfectly cooked potatoes makes this dish a guaranteed hit. Whether you’re cooking for family, friends, or just yourself, this recipe will become a staple in your kitchen.
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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
Good recipe