Ingredients

1. 1 whole chicken
   
2. salt and pepper
   
3. 2 1/2 tbsp gochujang (Korean fermented chilli paste - the red one)
   
4. olive oil
   
5. 1 whole garlic head
   
6. 1 tsp minced garlic
   
7. 1 tsp minced ginger
   
8. 6 baby potatoes

1. drizzle of honey
   
2. limes

Method

1. Preheat oven to 170c
2. Pat dry the chicken and salt and pepper the inside and outside of the chicken thoroughly.
3. Whisk together Gochujang, minced garlic, minced ginger and oil. Add oil until the sauce is spreadable/paint-able consistency.
   
4. Place the 1/2 of garlic bulb inside the chicken.
5. Then paint the chicken generously with the sauce. Try to get all the nooks and underside of the chicken.
   
6. Put the potatoes in the remaining sauce and coat them evenly. Keep the sauce for basting.
   
7. Place the remaining garlic in the cast iron pot.
   
8. Place the chicken on-top and wedge the potatoes around the edges.
   
9. Place the pot on the oven (with a lid) in the oven for 2 1/2 hours.
   
10. Occasionally baste the chicken with any remaining sauce.
    
11. Remove from the oven, let the chicken rest for 5-10 minutes.
    

Serving

1. Squash the potatoes slightly so the skin breaks and they soak up the sauce in the bottom of the pan.
   
2. Drizzle some honey and lime juice over the chicken.