After yesterday's lack of spice, I was really wanting a good dose today. There in the fridge was a lovely little chicken just begging to be marinated in something and twirled around the oven on a spit.
For the marinade: 3 T gochujang, 3 cloves chopped garlic, 1 T dark soy sauce, 2 T sesame oil, 2 T white wine or water. Mix well and slather all over chicken after putting it on the spit. (If no spit, then it can be split open and spread on a backing sheet, or just placed whole on baking sheet. Rub the vegetables, with oil and a generous amount of the spice marinade.
The surrounding vegetables were broccoli, cauliflower, celeraic root, and cherry tomatoes. Be sure to salt and pepper both the chicken and veggies. The sauce will be quick spicy at this point and you may think it too spicy, if so, add 1 t sugar or agave syrup to tame it a bit.
Roast at 350° F and after 40 minutes, raise temperature to 400° F for another 1/2 hour. Test the inner thigh of the chicken to be sure it has reached at least 180° F. If you split the chicken, your timing will be different, the chicken will cook faster, so cook for 30 at 350° before bumping up to 400° 15-20 minutes.
The cherry tomatoes came out nice and jammy, they added just enough moisture to keep the veggies from burning. The marinade on the veggies, however, did get a bit charred, but it added some textural and flavor interest.
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| Finished Chicken |
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| Roasted Veggies |
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