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Tongdak Juk Roasted Chicken

Tongdak Juk Roasted Chicken

Get ready to tantalize your taste buds with the mouthwatering flavors of Tongdak Juk Roasted Chicken! This Korean delicacy combines the rich, savory goodness of perfectly roasted chicken with a comforting bed of garlic-infused rice, making it the ultimate dish for family gatherings or cozy nights in. With just a few simple ingredients and a little patience, you can create a culinary masterpiece that will have everyone asking for seconds. Dive into this recipe and discover the secret to achieving crispy skin and tender, juicy meat that will leave you craving more!

Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Korean
Serves: 4 servings

Ingredients

  1. 1 whole chicken, cleaned
  2. 1 cup rice, rinsed
  3. 8 cups water or chicken broth
  4. 2 cloves garlic, minced
  5. 1 tablespoon sesame oil
  6. Salt and pepper to taste
  7. Chopped green onions for garnish

Instructions

  1. Prepare the chicken by patting it dry with paper towels, ensuring the skin is completely dry for crispy roasting.
  2. Season the entire chicken inside and outside generously with salt and pepper, making sure to season the cavity as well.
  3. Preheat the oven to 425°F (218°C) and place a roasting rack inside a large baking dish.
  4. Rinse the rice thoroughly and place it in a large, heavy-bottomed pot with 8 cups of water or chicken broth.
  5. Add minced garlic and sesame oil to the rice, stirring to combine and create a flavorful base.
  6. Place the seasoned whole chicken on the roasting rack, breast side up, allowing air to circulate around the bird.
  7. Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  8. While the chicken is roasting, periodically baste it with its own juices to maintain moisture and enhance flavor.
  9. During the last 15 minutes of cooking, increase oven temperature to 450°F (232°C) to crisp up the skin.
  10. Remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
  11. Simultaneously, cook the rice mixture on the stovetop until the rice is tender and has absorbed most of the liquid.
  12. Carve the roasted chicken and serve it over the prepared rice, garnishing with chopped green onions.
  13. Drizzle any remaining pan juices over the chicken and rice for additional flavor.

Tips

  1. Dry the Chicken Thoroughly: For the crispiest skin, make sure to pat the chicken dry with paper towels before seasoning. This helps remove excess moisture that can steam the skin instead of roasting it.
  2. Season Generously: Don’t be shy with the salt and pepper! A good seasoning on both the inside and outside of the chicken enhances the overall flavor, making every bite irresistible.
  3. Baste for Juiciness: While the chicken is roasting, baste it periodically with its own juices. This not only keeps the meat moist but also adds an extra layer of flavor to the skin.
  4. Increase Temperature for Crispiness: In the last 15 minutes of roasting, crank up the oven temperature to 450°F (232°C). This final blast of heat will give the skin a beautiful golden brown color and extra crunch.
  5. Rest Before Serving: Allow the chicken to rest for 10-15 minutes after roasting. This step lets the juices redistribute throughout the meat, ensuring each slice is succulent and flavorful.
  6. Flavorful Rice: Use chicken broth instead of water for cooking the rice to infuse it with even more flavor. The combination of garlic and sesame oil will elevate the dish to new heights!

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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