3 Chefs Try to Make Roast Chicken Dinner with No Recipe in 90 Minutes

Ingredients

• 4 lb Whole Chicken (gutted, patted dry)
• 2 tbsp Gochujang (Korean red pepper paste, sweet‑spicy)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 4 tbsp Unsalted Butter (softened, divided (2 tbsp for under skin, 2 tbsp for glaze))
• 2 sprigs Fresh Rosemary (leaves stripped, plus extra for potatoes)
• 2 sprigs Fresh Thyme (leaves stripped)
• 1 tbsp Fresh Parsley (chopped)
• 1 head Garlic (peeled, minced (use whole head for strong flavor))
• 1 large Onion (quartered, some for cavity, some for gravy)
• 2 stalks Celery Stalks (chopped)
• 3 medium Carrots (peeled, sliced for roasting and for puree)
• 4 medium Potatoes (skin left on, cut into wedges)
• 2 tbsp Olive Oil (for tossing potatoes)
• 1 tsp Cayenne Pepper (optional, for a heat boost on potatoes)
• 2 tsp Salt (plus extra for seasoning)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp All-Purpose Flour (for slurry)
• 1 cup Chicken Broth (low‑sodium)
• 1/4 cup Heavy Cream (for carrot puree)
• 1 tsp Lemon Juice (freshly squeezed, for finishing)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the chicken.

   Time: PT10M

   Temperature: 400°F

2. Make Herb‑Butter Paste

   In a small bowl combine 2 tbsp softened butter, minced garlic (½ head), chopped rosemary leaves, thyme leaves, and parsley. Mix until a smooth paste forms.

   Time: PT10M

3. Prepare Gochujang Glaze

   Whisk together gochujang, soy sauce, and the remaining 2 tbsp softened butter until smooth.

   Time: PT5M

4. Clean and Dry Chicken

   Remove any giblets from the cavity, discard the neck and organs, then pat the bird completely dry with paper towels.

   Time: PT5M

5. Season Under the Skin

   Gently loosen the skin over the breast and thighs using your fingers. Spread the herb‑butter paste under the skin, covering as much surface as possible.

   Time: PT5M

6. Season Exterior and Glaze

   Rub the outside of the chicken with a drizzle of olive oil, then season generously with salt and pepper. Brush the gochujang glaze over the entire bird.

   Time: PT5M

7. Stuff Aromatics (Optional)

   Place the quartered onion, chopped celery, and a few carrot pieces into the cavity for extra flavor.

   Time: PT5M

8. Roast Chicken – First Phase

   Place the chicken breast‑side up on the rack in the roasting pan. Roast at 400°F for 45 minutes.

   Time: PT45M

   Temperature: 400°F

9. Prepare Rosemary Potatoes

   While the chicken roasts, cut potatoes into wedges, toss with olive oil, salt, pepper, chopped rosemary, and a pinch of cayenne.

   Time: PT10M

10. Add Potatoes to Pan

    After the first 45 minutes, arrange the seasoned potato wedges around the chicken, lower oven temperature to 375°F (190°C), and continue roasting for another 45 minutes.

    Time: PT45M

    Temperature: 375°F

11. Check Chicken Doneness

    Insert a meat thermometer into the thickest part of the breast and thigh; it should read 165°F (74°C). If lower, roast an additional 5‑10 minutes.

    Time: PT5M

12. Rest the Bird

    Transfer the chicken to a cutting board, tent loosely with foil, and let rest for 10 minutes before carving.

    Time: PT10M

13. Make Gravy

    Pour the pan drippings into a saucepan, whisk in 1 tbsp flour to form a roux, cook 2 minutes, then whisk in chicken broth. Simmer 5‑7 minutes until slightly thickened. Finish with a splash of lemon juice and adjust salt.

    Time: PT10M

14. Prepare Carrot Puree

    Steam the remaining carrots until fork‑tender (about 8 minutes). Transfer to a blender, add 2 tbsp butter, 1/4 cup heavy cream, salt to taste, and blend until smooth.

    Time: PT15M

15. Carve and Plate

    Slice the rested chicken into serving pieces. Arrange a spoonful of carrot puree on each plate, place roasted potatoes beside it, and lay chicken pieces on top. Drizzle with gravy, garnish with fresh rosemary sprig and a squeeze of lemon.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

32 g

Fiber

5 g