Ingredients:

  • 3 1/2 to 4 lb whole chicken
  • 1 RTB Morton Kosher salt & freshly ground pepper
  • 5 Teasp WVOO Gochujang Olive Oil
  • 1/4 cup plus 2 TB extra virgin olive oil
  • w2 heads garlic
  • 1 1/2″ piece fresh ginger
  • 1 1/2 lb. baby Yukon Gold potatoes
  • 5 scallions
  • 2 limes
  • 2 teasp honey

Instructi0ns:

  • Preheat oven to 300Ëš then Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season the 3 1/2-4 lb whole chicken all over with 1 TB Diamond Crystal or 1 3/4 teasp Morton Kosher salt and lots of freshly ground black pepper.
  • Whisk 5 TB WVOO) Gochujang Olive Oil in a medium biowl until combined. /finely grate 3 garlic cloves (from one of the heads of garlic) into Gochujang oil. Peel 1 1/2″ piece fresh ginger, then grate into Gochujang oil; whisk to combine.
  • Cut what’s lefty of the head of garlic in half crosswise. Repeat with second head of garlic. Stuff garlic halves inside cavity of chicken. Tie legs together with kitchen twine.
  • Using a pastry brush, brush half of Gochujang oil over chicken.
  • Toss 1 1/2 lb baby Yukon Gold potatoes and remaining two garlic halves and 2 TB extra virgin olive oil in remaining Gochujang oil until well costed. Season lightly with salt and pepper and toss again to combine.
  • Arrange potatoes in a 12″ cast iron skillet, scooting them to3ward edges of pan to make space for chicken. Nestle garlic halves in center of skillet. Place chicken over garlic–as it roasts. It will infuse with the flavor. If any potatoes have shimmied their way under the chicken, use tongs to arrange them around it.
  • Roast chicken and potatoes, turning potatoes once oir twice to coat in juices and oil that accumulate in pan, until potatoes are very tender when pressed with the back of a spoon, and chicken skin is deep reddish-golden brown in color, 2 1/2-3 hours. When you wiggle the legs of the chicken, they should feel loose in the joints, meaning the meat is fall-apart tender. Transfer chicken to a cutting board and let rest 10-15 minutes.
  • Meanwhile, use back of a large spoon or a potato masher to gently smash potatoes in skillet, exposing some of their flesh to juices underneath so that they can soak them up.
  • Finish potatoes: Thinly slice 5 scallions on a long diagonal, Cut 23 limes in half. Cut 1 half into wedges and set aside. Stir 2 teasp honey and juice of remaining lime ]half into potatoes. Taste potatoes and season with more salt if needed. Scatter sliced scallions over potatoes.
  • Carve chicken then arrange pieces over potatoes and scallions, Serve right out of the skilled with remaining lime wedges alongside for squeezing, and squeeze out the4 sweet, slow-roasted garlic cloves as you wish.
  • Enjoy!