1⁄3 c gochujang sauce
6 T evoo divided
1 garlic bulb
1 T minced fresh ginger
6 bone-in skin-on chicken thigh
1 ½ lb ¾” dice yukon gold potato
2 T thinly sliced on bias green onion
1 fresh lime divided
1 T honey
1 ½ t kosher salt
1 ½ t black pepper
1. Preheat oven to 300˚F.
2. Whisk together gochujang & ¼ c evoo. Remove 3 cloves of garlic from bulb; peel & mince. Mix it & ginger into gochujang. Divide mix in half.
3. Cut remainder of garlic bulb in half. Dice potatoes to ¾”. Toss garlic halves & potatoes with half the gochujang mixture & remaining 2 T evoo; add to 12″ cast iron skillet, scooting to outer edges. Pick out garlic halves & put cut side down in center of skillet.
4. Coat chicken with remaining gochujang mix, put on top of garlic halves; season with s&p. Roast at 300˚F until potatoes are tender & chicken golden brown for 2 hrs. Remove chicken to plate to rest. Take a fork & mash the potatoes slightly, then top with chicken again & return to the oven for additional 30 mins until internal temp of 165˚F. Cut lime in half lengthwise. Cut 1 half into wedges & set aside. Stir honey & juice of remaining lime half into potatoes.
5. Top seasoned potatoes with chicken & any accumulated juices. Thinly slice scallions on a long diagonal & sprinkle over chicken & potatoes.