Irresistibly Juicy Gochujang Butter Roast Chicken at Home
Discover the Gochujang Butter Roast Chicken, a golden-brown chicken with a rich buttery glaze that combines heat and umami goodness.
Equipment
- Roasting Pan
Ingredients
For the Chicken
- 1 whole Whole Chicken (about 4-5 lbs)
For the Marinade
- 1/4 cup Unsalted Butter (softened)
- 3 tablespoons Miso Paste (white or yellow for milder, red for bolder)
- 2 tablespoons Gochujang
- 2 tablespoons Honey (maple syrup can be substituted)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (minced, ground ginger works in a pinch)
- 1 tablespoon Soy Sauce (tamari is gluten-free*)
- 1 teaspoon Sesame Oil (optional if allergic)
- Salt and Pepper (to taste)
For Garnish
- Fresh Herbs (optional)
- Lemon Wedges (for serving)
Instructions
How to Make Gochujang Butter Roast Chicken
- In a bowl, mix softened butter, miso, gochujang, honey, garlic, ginger, soy sauce, sesame oil, salt, and pepper until well combined.
- Gently loosen the skin of the chicken and generously rub the marinade all over, especially under the skin.
- Cover and refrigerate the marinated chicken for at least 1 hour, ideally overnight.
- Preheat the oven to 425°F (220°C).
- Allow the chicken to sit at room temperature for 15 minutes before roasting, then place in a roasting pan, breast side up.
- Roast for about 1 hour, basting halfway through with pan juices.
- Check that juices run clear, and internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before serving.
- Serve garnished with fresh herbs and lemon wedges.
Notes
Optional: Serve with steamed rice or roasted vegetables for a complete meal.