Fiery Roast Chicken

The fusion of Korean and Japanese flavours with a fresh zing of lemon and the hum of sweet honey takes ordinary roast chicken to the next level! I love how the the fiery red glow of the skin is like the sunset.



  • 1 fresh whole chicken (approximately 1.2kg)
  • 2 tbsp miso paste
  • 2 tbsp gochujang (Korean red pepper paste)
  • 2 tbsp siracha sauce
  • 3 tbsp mirin
  • 2 tbsp clear runny honey
  • juice of 1 lemon


  1. Combine all marinade ingredients together in a bowl
  2. In a large bowl, pour marinade over chicken and leave to marinate in the fridge for at least 3 hours, preferably overnight.
  3. Preheat oven to 200C. Place chicken in a ceramic oven-safe casserole dish and cover with foil. Reserve marinade in the bowl.
  4. Bake chicken for 1 hour. Remove foil and pour over reserved marinade.
  5. Bake chicken for a further 20min or until done. Serve with chicken juices.

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