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Recipes
One-Pan Korean Barbecue-Style Chicken and Carrots
6 servings
1 hour, 40 minutes total (Active 30 minutes)

Ingredients

  • For the sauce:
  • 2 cloves garlic
  • ¼ bunch fresh cilantro
  • 1 tablespoon brown sugar
  • ¼ cup gochujang (Korean chili sauce)
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger stir-in paste
  • 1 teaspoon lemongrass stir-in paste
  • ¼ cup olive oil

    For the chicken and vegetables:
  • 1 whole chicken (3–4 lb)
  • Nonstick aluminum foil
  • 1 lb carrots
  • 1 bunch green onions
  • 14 oz prepared kimchi

Steps

    1. Prepare sauce. Chop garlic and cilantro (¼ cup) finely, then combine all sauce ingredients in bowl. Divide sauce into ¼-cup and ¾-cup portions; reserve ¾-cup portion for serving.
    2. Prepare chicken. Preheat oven to 425°F. Line baking sheet with foil. Place chicken on cutting board breast-side down, with "tail" closest to you. Cut along each side of the backbone with electric knife (or kitchen shears). Turn chicken over and use heels of your hands to press down on both breasts, cracking and flattening the breastbone. Place chicken breast-side up and lay flat on 1 side of baking sheet (wash hands). Brush chicken evenly with 1 tablespoon sauce. Bake 45 minutes.
    3. Meanwhile, peel carrots and trim root ends from green onions. Remove baking sheet from oven and place carrots on other side of baking sheet, rolling in pan drippings to coat. Bake 15 minutes.
    4. Remove baking sheet from oven and add green onions to carrots, rolling in pan drippings to coat. Brush chicken with remaining 3 tablespoons sauce and bake 5 more minutes or until vegetables are tender and chicken is 165°F. Let stand 15 minutes before slicing. Serve chicken with vegetables, kimchi, and reserved ¾ cup sauce for dipping.

Amount per ⅙ recipe serving: Calories 510, Total Fat 29g, Sat Fat 7g, Trans Fat 0g, Chol 125mg, Sodium 1070mg, Total Carb 19g, Fiber 3g, Sugars 10g, Protein 42g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%