Food March 9, 2020
Gochujang Glazed Chicken with Roast Savoy Cabbage.
I have a brain that won’t quit. For the most part, I am grateful for it as it does regulate my breathing and other essential bodily functions. But my brain is also super annoying. “Restless” is the best way to describe it. It’s never happy with the same ol’ and I find my favourite things tend to lose their luster at a break-neck pace. So, the fact I stuck it out with the same chicken recipe for a good chunk of my adult life is a downright miracle.
How good dry brined chicken roasted at a high temperature can be. It doesn’t have to be more complicated than salt, pepper, and chicken when salt, pepper, and chicken taste that good. Well, if you’re me, it does have to be more complicated than that. It has to be different, it has to be fresh, but it also needs a good dose of nostalgia. Yeah, my brain is very understanding and never asks me for anything difficult.
It always struck me as funny that a roast chicken qualified as a special meal. Roasting a chicken does seem special because it tastes so good and can feed four adults handily. But in terms of work, well, it takes little to no effort. To me, it falls under the “Set It and Forget It” category. You rub the chicken with salt, you let it hang out, you preheat the oven and pop it in. If you’re making this Gochujang Glazed Chicken, you have the added step of brushing on the glaze, but really, is that such a hardship?
How To Make Glazed Chicken with Roast Savoy Cabbage
Gochujang Glazed Chicken
1 whole chicken
1 tbsp kosher salt
1 tbsp gochugaru
1 lime cut into wedges
1 (1 ½-inch) knob ginger root sliced
1 clove garlic minced
2 tbsp gochujang
2 tbsp honey
1 tbsp water
1 tsp sesame oil
toasted sesame seeds for sprinkling
Roast Savoy Cabbage with Carrots & Zucchini
2 tbsp olive oil divided
½ head savoy cabbage cut into wedges
2 large carrots peeled and cut into batons
1 zucchini cut into batons
1 tsp salt
Gochujang Glazed Chicken
Trim the chicken of any excess fat and pat dry inside and out with a paper towel. In a small bowl, whisk to combine the salt and gochugaru. Rub the mixture all over the chicken and inside the cavity.
Place the chicken on a cooling rack inside a baking sheet and transfer to the fridge. Chill the chicken uncovered for at least 8 hours and for no more than 24.
Preheat the oven to 425°F. Grease a large cast-iron skillet with a little olive oil and place the chicken in the center. Stuff the cavity with the lime and ginger and place it in the oven. Roast the chicken for 30 minutes before rotating the pan. Roast for another 20 minutes.
After you rotate the pan, make the glaze. Place the garlic, gochujang, honey, water and sesame oil in a small bowl and whisk to combine.
When the 20 minutes has passed, take the chicken out of the oven and brush it all over with the glaze. Return the chicken to the oven and roast until the chicken looks burnished, about 5-10 minutes more.
Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Sprinkle the chicken all over with sesame seeds before carving.
For the Roast Savoy Cabbage
Once the chicken is in the oven for its second roast, it’s time to prep the veg. Pour 1 tablespoon of the olive oil into the center of a large baking sheet. Using a pastry brush, brush the oil all over in an even layer.
Arrange the veg on the baking sheet, ensuring the veg is evenly spaced. Drizzle with the remaining olive oil and sprinkle with salt and gochugaru.
When it’s time to return the freshly glazed chicken to the oven, pop the veg in the oven and let roast for 10 minutes, before rotating the pan. Roast for an additional 10 minutes, then remove from the oven and cover with foil to keep warm until ready to serve.