Ingredients
Scale
- 1 whole chicken, patted dry + back bone removed
- salt and pepper
- 1 cup chicken bone broth
- 1 heaping tablespoon gochujang paste
- 2 medium shallots, sliced thinly
- 6 garlic cloves, smashed and left whole
- 2 heaping teaspoons fresh ginger, minced
- 2 tablespoons coconut aminos
- 1/4 cup honey
- 4–5 scallions, sliced
- 1 large head broccoli, cut into bite sized pieces
Instructions
- Preheat your oven to 400F.
- Arrange the chicken in a cast iron skillet or heavy duty pan with sides skin side up. Press the chicken down so that the drumsticks and thighs are flat against the pan (butterflied or spatchcock).
- Sprinkle liberally with salt and pepper.
- Mix together the bone broth, gochujang pasta, shallots, garlic, ginger, coconut aminos, honey and the white parts of the scallions together in a bowl.
- Pour half of the sauce over the chicken. Braise in the oven for 35 minutes.
- Remove the chicken and pour the remaining sauce over the chicken and cook for 25 more minutes.
- Remove the chicken from the skillet by placing it on a plate or cutting board.
- Add the fresh broccoli to the pan and toss to coat with the sauce. Place it back into the oven for 8 minutes.
- Remove and put the chicken back into the pan for another 5 minutes to heat up. Cut the chicken into pieces and serve. Garnish with remaining scallions.
- Prep Time: 10
- Cook Time: 70
- Category: chicken
- Method: oven
- Cuisine: dinner