Slow-Roast Gochujang Chicken

Ingredients

• 1 31⁄2-4 lb chicken
• 13⁄4 tsp kosher salt
• Fresh ground black pepper
• 5 Tbs gochujang (Korean hot pepper paste)
• 1⁄4 cup plus 2 Tbs olive oil
• 2 heads garlic
• 11⁄2" piece ginger
• 11⁄2 lb baby Yukon Gold potatoes
• 5 scallions
• 2 limes
• 2 tsp honey

Directions

1. Place a rack in middle of oven; heat to 300° F.
2. Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season with salt & pepper.
3. Whisk 5 tablespoons gochujang and quarter cup extra-virgin olive oil in a medium bowl until combined.
4. Finely grate 3 garlic cloves into oil. Peel ginger and grate into oil. Whisk to combine.
5. Cut what's left of first head and second head of garlic crosswise. Stuff half of them inside of the chicken and tie chicken's legs together.
6. Brush the chicken with half of the gochujang oil.
7. Toss the potatoes and remaining garlic halves with 2 tablespoons olive oil and remainimg gochujang oil until coated. Season lightly with salt and pepper.
8. Arrange potatoes in a cast-iron skillet around the edges. Place the garlic halves in the center and rest the chicken on top.
9. Roast for 21⁄2 to 3 hours until potatoes are really soft and chicken joints are very loose.
10. Let the chicken rest for 15 minutes. While resting, use a large spoon to mash the potatoes slighly to expose their interiors so they can soak up the juices in the pan.
11. Slice the scallions on a diagonal. Cut 2 limes in half. Slice one half into wedges and set aside, juice the rest.
12. Mix the lime juice with 2 teaspoons honey and stir into potatoes. Adjust salt.
13. Scatter the scallions over the potatoes. Carve the chicken into pieces and serve on top of potatoes.