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KoreanAuthentic Cuisine

Korean Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Korean Chicken Roast

Korean Chicken Roast is a beloved staple of the home table, capturing the essence of family-style dining in Korea. This dish is traditionally prepared with a whole chicken, seasoned with a careful hand, and roasted alongside hearty potatoes. The recipe reflects the unpretentious nature of Korean home cooking, where ingredients are celebrated for their simplicity and the meal is a shared experience.

The flavors are a comforting blend of savory and subtly spicy, with the paprika adding a gentle warmth that complements the richness of the chicken. Each bite is balanced by the freshness of lemon, offering a bright contrast to the seasoned potatoes. This dish is best enjoyed directly from the communal platter, inviting everyone to savor a taste of home.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F). Begin by patting the whole chicken dry with paper towels to remove any excess moisture. This helps the skin crisp up during cooking. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring you rub the spices all over the skin and inside the cavity for even flavor distribution.
  2. In a large oven-safe skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breast-side down in the pan. Sear the chicken for about 5 minutes, or until the skin is golden brown and crisp. Flip the chicken over using tongs and brown the other side for another 5 minutes.
  3. While the chicken is browning, wash and cut the 1 kg of potatoes into even-sized chunks, about 2 to 3 cm each. This ensures they cook evenly. Once the chicken is browned on both sides, remove it from the pan and set it aside on a plate.
  4. Add the potato chunks to the same pan, arranging them in a single layer. Season them lightly with salt and pepper. Place the chicken back on top of the potatoes, breast-side up, and squeeze the juice of the halved lemon over the entire dish, tucking the lemon halves into the pan for added flavor.
  5. Transfer the pan to the preheated oven. Roast the chicken and potatoes for about 45 minutes to 1 hour. The chicken is done when the juices run clear when you pierce the thickest part of the thigh with a skewer, and the potatoes are tender and golden brown.
  6. Remove the pan from the oven and carefully transfer the chicken to a cutting board to rest for 10 minutes. This allows the juices to redistribute throughout the meat, making it more succulent. Meanwhile, if there's excess liquid in the pan, place it back on the stovetop over medium heat to reduce the sauce slightly, enhancing its flavor.
  7. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Carve the chicken into serving pieces and arrange them on a platter with the roasted potatoes. Finish with a sprinkle of fresh herbs, if desired, and serve the Korean Chicken Roast family-style, inviting everyone to share in this comforting meal.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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