One of things I love most about autumn is my ability to unabashedly lean into roasting just about everything in my oven. And when it comes to roasting, two things added together really make my heart sing: my cast iron skillet and chicken. This time around, I'm adding a spicy-sweet Korean glaze to the mix and taking it up a notch and, boy, am I grinning from ear to ear!
You can use powdered garlic and ginger in the glaze, but the flavor will not be as pronounced as it would be if you used fresh versions of both. Gochujang - Korean hot pepper paste - comes in different heat levels, so choose what best works for you. The chicken pictured was made with the very hot version. If you prefer, you can split the leg quarters into a thigh and drumstick. I left mine together to make moving them around the pan easier.
I served this fiery chicken with a bit of sweetness with a couple side dishes that leaned into the sweetness. Fresh corn off the cob fried rice and a bevy of ripe tomatoes tossed with chopped basil, extra virgin olive oil, and balsamic vinegar made for the perfect accompaniments to the hot, tender chicken. Then I washed it all down with a ginger peach iced tea. However you choose to plate it, enjoy!
Honey Gochujang Roasted Chicken
- 2 chicken leg quarters - bone in and skin on
- ¼ cup gochujang - Korean hot pepper paste
- 2 tablespoons canola or any neutral oil
- 4 large garlic cloves, minced or grated
- 1 inch piece fresh ginger, peeled and grated
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Preheat the oven to 400°F. Place the chicken leg quarters in a cast iron skillet. Bake in the preheated oven for 30 minutes.
Whisk the remaining ingredients together while the chicken is baking. When the first 30 minutes of baking is done, carefully remove the chicken from the oven, reduce the oven temperature to 350°F, and brush the sauce evenly and generously over the chicken. You will likely brush each piece 3-4 times with the sauce to get a generous coating.
Return the chicken to the oven and bake another 20-30 minutes or until the chicken is cooked through and the sauce has caramelized and bubbled on the surface. Serve hot.
- Yields: 2-3 servings
- Preparation Time: 1 hour