Roasted Chicken and Vegetables with Dashima Gravy

Flavorful, tender chicken and vegetables with a sweet and spicy glaze.

Roasted Chicken and Vegetables with Dashima Gravy

Serves 4

Who doesn’t love a good roast dinner? Tender flavorful chicken and vegetables burnished and flavored with the chicken juices. this chicken needs an overnight marinade and is cooked atop seasonal vegetables and finished with a sweet and spicy glaze. Served with a delicious dashima gravy to top rice and a fruity kiwi sauce, this roast works for an easy holiday meal or a weekend roast any time of year.

This recipe is an adaptation of one I saw on YouTube by Magic Ingredients. You can find the original recipe link (here).

“Recipe Tips:

1. Add any other vegetables you’d like such as potatoes, parsnips, cauliflower, broccoli, pearl onions.

2. Leftovers make a great fried rice. I like to add 2 t oyster sauce and any remaining dry rub to the stir fry sauce. Chop the vegetables, pull the chicken off of the bone and chop the chicken skin. Add the chicken and vegetables after sauteing the aromatics.”

Ingredients

Dry Rub

1 T gochugaru

1.5 t ground cumin

1 t 5-spice powder

2.25 t kosher salt

0.50 t MSG

0.50 t ground white pepper

0.50 t onion powder

0.25 t dried thyme, rubbed 

Wet Marinade

5g (1 t) ginger, grated

4 garlic cloves, grated

1 T mirin

2 t sesame oil

1/3 prepared dry rub 

Chicken

1.5 kg (3.25 lb) whole chicken, butterflied

1 T chili oil 

Glaze

2 T soy sauce

2 T mirin

1 T soju

1 T honey or maple syrup

1 T gochujang

2 t oyster sauce

1.5 t maesil 

Vegetables

375g (about ½ medium) white cabbage, cut into wedges with core intact

345g (0.75 lbs) carrots, cut into wedges

345g (0.75 lbs) squash – kabocha or butternut squash, cut into wedges

345g (0.75 lbs) Korean sweet potato, cut into wedges

300g (1) medium onion, cut into 4 with the core intact

270g (1 large) potato, cut into wedges

24 whole garlic cloves, peeled, ends trimmed

24 shishito peppers, tops removed

1.5 T olive or vegetable oil

Dashima Gravy

21g (1.5 T) butter

50g (¼ medium) onion, finely diced

4 garlic cloves, minced

1 bay leaf

1.5 t oyster sauce

2 T flour

50ml (0.25 c) white wine

450ml (2.25 c) water

8 g dashima

3 T tsuyu

1 t Worcestershire sauce

0.25 t kosher salt

Recipe Know-how

Day 1

1.      In a small dry saute pan over medium heat, toast the gochugaru, cumin and 5-spice until the color deepens slightly and you can begin to smell the spices. This should take 60-90 seconds.

• Pour into a small bowl to cool.

• Add remaining dry rub ingredients, mixing well. Set aside.

2.      In a small bowl, combine the wet marinade ingredients.

• Rub under the skin on the breasts, thighs and legs as well as the underside of the chicken with the wet marinade.

• Place the chicken on a large plate and refrigerate uncovered overnight.

Place the remaining dry rub into an airtight container for later use.

Day 2

3.      Take chicken out 90 minutes before cooking.

4.      In a small pot, add the glaze ingredients. Bring to a boil uncovered.

• Cook 3 – 5 minutes stirring frequently until reduced some and thickened slightly. Set aside.

5.      Preheat oven to 200 C / 400 F.

• Cover a rimmed baking sheet with foil.

• Preheat in the oven for 5 minutes.

6.      In a large mixing bowl toss the vegetables with the oil, the remaining rub and 1 t kosher salt.

Optionally, you can lightly coat the cabbage with oil, rub and salt separately so that it does not break apart while mixing.

• Carefully remove the baking sheet from the oven and spray with a little cooking spray,

• Place all of the vegetables onto baking sheet in a single layer.

• Bake for 10 minutes.

• Remove from the oven and place the chicken on top of the vegetables.

• Brush the skin with the chili oil.

• Roast for 25 minutes.

Make the gravy while the chicken roasts.

Gravy

7.      In a medium saucepot melt the butter over medium-high heat.

• Add the onion, garlic and bay leaf. Saute for 1 minute.

• Add the oyster sauce and cook for 45 seconds.

• Add the flour and cook for 1 minute longer.

• Add the wine and cook for 2 minutes stirring constantly.

• Slowly add the water whisking constantly to prevent lumps.

• Add the remaining gravy ingredients mixing well.

• Bring to a boil uncovered.

• Reduce to a simmer and cook uncovered for 15 minutes stirring occasionally.

• Remove and discard the dashima.

• Continue to simmer 10 – 15 minutes longer or until thickened.

• Keep warm while the chicken finishes roasting.

Return to finishing the chicken.

Chicken Finishing

8.      After 25 minutes, reduce the oven temperature to 180 C / 350 F.

• Using about ½ of the glaze, brush the chicken coating as much of the skin as possible and spoon a little more over the exposed vegetables.

• Return to the oven for 10 minutes.

• Repeat the glazing with the remaining ½ and roast another 10 minutes.

If the chicken beings to darken too much, tent it loosely with foil.

Test the chicken for doneness by either checking that the juices run clear or the temperature is 74 C/165 F in the thickest point.

• Remove the chicken to a plate and rest for 10 minutes before carving.

Pour any juices from the chicken into the gravy before carving.

• Increase oven to 200 C / 400 F.

• Return the vegetables back into the oven to brown while the chicken rests.

If desired, you can take the chicken out and place the tray of vegetables under the broiler to color more if necessary.

9.      Serve with rice pilaf, kiwi sauce (recipe here) and gravy.