Gochujang Roasted Chicken

First, make sure you get that stick of butter out of the fridge to make it room temperature. Once that's done, we're going to prepare the chicken for marinade. AKA: clean out the gizzards, if any, debone and/or spatchcock the bird for max surface area and even seasoning (*tutorial on how to spatchcock/butterfly a chicken to come).

You're going to want to lay the bird in the pan you're planning to cook it in. For this instance, I am using a large cast iron skillet lined with parchment paper. Pat the raw chicken dry with paper towels.

Next, make the marinade/butter paste. Take that room temp butter stick and combine it in a small bowl with minced garlic, 2 HEAPING Tablespoons of gochujang and 1 spoonful of honey. Mix well.

Before smearing the marinade all over our naked chicken friend, I recommend dusting it (front AND back) with onion powder and ground pepper.

Now is the time to put some disposable gloves on, if you haven't already. Scoop that spicy butter mixture up and spread it between every crevice of the chicken you can find, including between the skin and meat. (😳🫢)

This next step is optional, but I like to marinade this beauty for at least 6 hours in the fridge. Cover the chicken in the pan with some tin foil and enjoy a break before the cooking begins.

Finally, set your oven to 425˚F and cook the chicken uncovered for 45 minutes or until a meat thermometer reads 160˚F. Slice and serve!