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Slow-Roast Gochujang Chicken

Roast chicken and potatoes, turning potatoes once or twice to coat in juices and oil that accumulate in pan, until potatoes are very tender when pressed with the back of a spoon, and chicken skin is deep reddish-golden brown in color, 2–2½ hours. When you wiggle the legs of the chicken, they should feel loose in the joints, meaning the meat is fall-apart tender. Transfer chicken to a cutting board and let rest 10–15 minutes. Don't skip this step: Letting the bird rests helps the juices in the meat to settle (in other words, it makes the meat juicier).

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