Korean Roast Chicken

韩式烤鸡

I adapted this recipe from Korean Chef Maangchi.

Ingredients

1 chicken (about 1.3kg)

1.5 tablespoon extra virgin olive oil

1.5 tablespoon unsalted butter (melted)

3/4 teaspoon salt

1/4 teaspoon ground black pepper

2 garlic cloves (minced)

Method

1. Clean chicken, rub salt all over the skin and wash away the salt. Dab chicken dry with kitchen towel.

2. Prepare the chicken rub by mixing olive oil, butter, salt, garlic and black pepper in a bowl. 

3. Rub the chicken (including the cavity) with the oil mixture (step 2 above). Keep the remaining oil mixture for use later.

4. Preheat the oven to 175 deg cel. Line an oven tray with aluminium foil for easy cleaning later. Put a roasting rack on the tray and the chicken on the roasting rack.

5. Roast the chicken, breast side facing up) for 40mins. 

6. Remove chicken from oven and brush the chicken with oil mixture. Flip the chicken (back of chicken facing up) and brush with oil mixture. Roast for another 20 minutes.

7. Remove chicken from oven and brush with more oil. Flip the chicken over (breast side facing up) and brush with more oil. Roast for 20 minutes.

8. Rest chicken for 15 minutes before serving.