3 Chefs Try to Make Roast Chicken Dinner with No Recipe in 90 Minutes
3 Chefs Try to Make Roast Chicken Dinner with No Recipe in 90 Minutes is a medium Korean Fusion recipe that serves 4. 620 calories per serving. Recipe by Epicurious on YouTube.
Prep: 55 min | Cook: 2 hrs 20 min | Total: 3 hrs 35 min
Cost: $20.42 total, $5.11 per serving
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
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
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
Prepare Gochujang Glaze
Whisk together gochujang, soy sauce, and the remaining 2 tbsp softened butter until smooth.
Time: PT5M
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
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
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
Stuff Aromatics (Optional)
Place the quartered onion, chopped celery, and a few carrot pieces into the cavity for extra flavor.
Time: PT5M
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
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
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
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
Rest the Bird
Transfer the chicken to a cutting board, tent loosely with foil, and let rest for 10 minutes before carving.
Time: PT10M
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
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
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
Dietary info: Contains dairy, Contains soy, Contains gluten
Allergens: Dairy, Soy, Gluten
Ingredient Substitutions
- Instead of Whole Chicken: Bone‑in chicken thighs
- Instead of Gochujang: Sriracha mixed with miso
- Instead of Soy Sauce: Tamari
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Rosemary: Dried rosemary (1 tsp)
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of Fresh Parsley: Cilantro
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Onion: Leek
- Instead of Celery Stalks: Fennel stalks
- Instead of Carrots: Parsnips
- Instead of Potatoes: Sweet potatoes
- Instead of Olive Oil: Vegetable oil
- Instead of Cayenne Pepper: Red pepper flakes
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Chicken Broth: Vegetable broth
- Instead of Heavy Cream: Half‑and‑half
- Instead of Lemon Juice: Apple cider vinegar (1 tsp)
Equipment Needed
- Roasting Pan with Rack
- Baking Sheet
- Mixing Bowls
- Sharp Chef’s Knife
- Cutting Board
- Meat Thermometer
- Small Basting Brush (optional)
- Spatula (optional)
- Saucepan
- Whisk (optional)
- Blender or Food Processor
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Drying the chicken thoroughly before seasoning
- Sliding the herb‑butter mixture under the skin
- Achieving an internal temperature of 165°F
- Ensuring potatoes are uniformly sized for even crisping
Chef Tips from the Video
- Pat the chicken completely dry and let it sit uncovered in the fridge for 30 minutes before cooking for extra‑crisp skin.
- Use a kitchen twine to tie the legs together; this promotes even cooking and a tidy presentation.
- Add a splash of sherry or mirin to the gravy for a subtle depth of flavor.
Troubleshooting
Skin is not crispy after roasting.
Increase oven temperature to 425°F for the last 10 minutes or finish under the broiler, watching closely to avoid burning.
Chicken is undercooked in the thickest part.
Cover the bird loosely with foil and continue roasting; check temperature every 5 minutes.
Potatoes are soggy.
Make sure potatoes are spread in a single layer and not crowded; toss with a little extra oil and increase heat to 400°F for the final 10 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Chicken and potatoes freeze well for up to 2 months; reheat gently to retain moisture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the herb‑butter paste and gochujang glaze up to 24 hours ahead; keep refrigerated.
- Carrot puree can be made a day ahead and gently reheated with a splash of cream.
- Seasoned potatoes can be tossed with oil and herbs and stored uncovered in the fridge; they’ll crisp up nicely when roasted.
Frequently Asked Questions
What is the cultural significance and history of Gochujang Glazed Roast Chicken in Korean cuisine?
Gochujang, a fermented Korean red‑pepper paste, has been a staple in Korean cooking for centuries, adding sweet, salty, and spicy depth. While traditional Korean meals rarely feature whole roasted chicken, modern fusion cooks use gochujang to glaze poultry, blending Korean flavor with Western roasting techniques.
What are the traditional regional variations of gochujang‑glazed chicken in Korean cuisine?
In the southern provinces, gochujang chicken is often grilled (dak‑galbi) and served with sesame seeds and scallions. In the north, the glaze may be milder, incorporating doenjang (soybean paste) and less sugar. The Epicurious version adds rosemary and butter for a Western twist.
How is Gochujang Glazed Roast Chicken traditionally served in Korean households?
Traditionally, gochujang‑flavored chicken is served family‑style on a large platter, accompanied by steamed rice, kimchi, and assorted banchan (side dishes). The Epicurious recipe pairs it with rosemary potatoes and carrot puree, creating a fusion plate rather than a classic Korean table.
During which Korean celebrations is gochujang‑glazed chicken commonly prepared?
While not a standard holiday dish, gochujang‑glazed chicken appears at modern celebrations such as birthdays, housewarmings, and Chuseok gatherings where families enjoy a mix of traditional and contemporary dishes.
What authentic ingredients are essential for a true Korean gochujang glaze versus acceptable substitutes?
Authentic gochujang, Korean soy sauce (ganjang), and Korean rice vinegar create the classic flavor. In the Epicurious recipe, regular soy sauce works, and a small amount of butter adds richness; you can substitute miso for extra umami if gochujang is unavailable.
What are the most common mistakes to avoid when making Gochujang Glazed Roast Chicken at home?
Common errors include not drying the chicken, which prevents crisp skin; over‑crowding the pan, leading to soggy potatoes; and under‑cooking the bird. Using a meat thermometer and allowing the chicken to rest are essential steps.
Why does this Epicurious recipe use butter under the skin instead of just oil?
Butter melts into the meat, adding richness and helping the skin brown evenly. Oil alone would not provide the same depth of flavor, and the butter‑herb mixture keeps the breast moist while the skin crisps.
Can I make the Gochujang Glazed Roast Chicken ahead of time and how should I store it?
Yes. Roast the chicken fully, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently in a 300°F oven, uncovered, to retain crispiness. The gravy and carrot puree can also be made ahead and reheated.
What texture and appearance should I look for when the Gochujang Glazed Roast Chicken is done?
The skin should be deep amber‑red with a glossy finish and crackly to the touch. The meat should be juicy, and a thermometer inserted into the thickest part must read 165°F. The potatoes should be golden brown and crisp on the edges.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious specializes in approachable, well‑tested recipes that span global cuisines, with a focus on technique, ingredient science, and clear visual instruction for home cooks.
How does the YouTube channel Epicurious' approach to Korean‑inspired cooking differ from other Korean cooking channels?
Epicurious blends Korean flavors with classic Western cooking methods, emphasizing step‑by‑step guidance and ingredient substitutions for the typical American pantry, whereas many Korean‑focused channels stick to traditional techniques and equipment.
Last updated: August 30, 2026
