This chicken dish is more about the potatoes than the bird itself. The kimchi soaks up the juices and oils of the chicken and brings a kick of heat to crispy, roast potatoes. It's dead easy, and a squeeze of cooling mayo and a few salad greens turns this into a complete meal.
4 potatoes peeled and cut into 3cm pieces
1/4 cup vegetable oil
2 tbsp flake salt
2 cups kimchi (check gluten-free if required)
1 whole free-range chicken (about 1.6kg)
1/4 cup Korean or Japanese mayonnaise, to serve (check gluten-free if required)
Salad greens and lemon wedges, to serve
1. Place the potatoes in a medium saucepan and cover with cold water. Bring to a simmer and simmer for five minutes. Drain the potatoes well, shake them in the dry pot to roughen the edges, then toss through two tablespoons of the vegetable oil and season with one tablespoon of salt.
2. Heat the oven to 180C (fan-forced). Place the kimchi in the centre of a large roasting tray and scatter the oiled potatoes around the edges. Rub the chicken both inside and out with the remaining oil and salt.
3. Place the chicken on top of the kimchi breast down and roast for 30 minutes, then stir the potatoes and turn the chicken breast up. Roast for a further 40 minutes, stirring the potatoes after 20 minutes, and switching the oven to the grill setting for the final 10 minutes of cooking to brown the skin of the chicken.
4. Remove the chicken from the pan to rest for 10 minutes. Meanwhile, stir the potatoes and kimchi together and return them to the oven under the hot grill to crisp the potatoes.
5. Serve the chicken with the potatoes and kimchi, a little mayonnaise and some salad greens lightly dressed with just a squeeze of lemon juice.