Ingredients
For the Chicken:
- 1 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons extra-virgin olive oil
- 1 whole chicken, about 4 to 5 pounds
For the Gochujang Dressing:
- 2 tablespoons gochujang
- 1 navel orange (for 1 tablespoon zest and 1/4 cup juice)
- 1 lime (for 1 tablespoon fresh lime juice)
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
For the Carrot Ribbon Salad:
- 5 medium carrots, washed and peeled
- 2 tablespoons coriander seeds
- 1 small bunch mint leaves, torn into pieces
- 1 large handful fresh basil leaves, torn into pieces
- 2 to 3 tablespoons of the gochujang dressing
- 1 to 2 bird’s eye chili, cut into thin rounds (optional)
Instructions
- Prepare the Oven and Spice Paste: Position a rack in the lower third of the oven and preheat to 425°F. In a small bowl, mix together the ground cinnamon, kosher salt, ground cumin, freshly ground black pepper, grated fresh ginger, and extra-virgin olive oil to form a flavorful paste.
- Prep the Chicken: Pat the whole chicken dry thoroughly with paper towels. Place it breast side up on a large cast iron skillet or roasting pan. Tuck the wings behind the back, and if desired, tie the legs together using kitchen twine for even cooking.
- Apply Spice Paste: Carefully spread the spice paste all under the skin of the chicken as well as on the exterior surface using your fingers to ensure maximum flavor penetration.
- Roast the Chicken: Transfer the chicken to the preheated oven and roast until the internal temperature in the thickest part of the thigh reaches 165°F, about 1 hour. Avoid touching the bone with the thermometer. Once cooked, remove the chicken and let it rest for 10 minutes before carving.
- Make the Gochujang Dressing: In a medium-sized bowl, whisk together the gochujang, orange zest, orange juice, fresh lime juice, and extra-virgin olive oil. Season with kosher salt according to taste. Set aside to allow flavors to meld.
- Toast Coriander Seeds: In a small skillet over medium heat, toast the coriander seeds by swirling them continuously in the pan until fragrant and lightly browned, approximately 1 minute. Transfer toasted seeds to a small bowl.
- Prepare Carrot Ribbons and Herbs: Using a vegetable peeler, shred carrots into thin lengthwise ribbons directly into a large bowl. Add torn mint and basil leaves, reserving some herbs for garnish later.
- Toss the Salad: Just before serving, toss the carrot ribbons and herbs with 2 to 3 tablespoons of the prepared gochujang dressing. Adjust dressing quantity to your taste preference.
- Assemble and Serve: Arrange the dressed carrot salad on a large serving platter. Sprinkle toasted coriander seeds and garnish with remaining mint, basil leaves, and optionally, sliced bird’s eye chili for extra heat. Carve the rested chicken into 8 pieces and serve alongside the salad with extra gochujang dressing to drizzle or dip.
Notes
- Trussing the chicken by tying its legs is optional but helps ensure even cooking and a tidy presentation.
- Use a reliable meat thermometer to check for doneness—165°F in the thigh is key for safe consumption.
- The gochujang dressing adds both heat and umami, so adjust amounts depending on your spice tolerance.
- To toast coriander seeds evenly, keep them moving in the pan to prevent burning.
- Bird’s eye chili is optional; omit or reduce quantity for a milder dish.
- This dish pairs beautifully with steamed rice or crusty bread to soak up extra dressing.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion (Korean-inspired with Western roasting technique)
