Copycat Kenny Rogers Kimcheese Roast

Ingredients for Copycat Kenny Rogers Kimcheese Roast

• 1 1/2 to 1 3/4 kg whole chicken thighs with legs
• 1 1/2 tablespoons sea salt
• Freshly ground black pepper, to taste
• Juice of 1/2 lemon
• 1 tablespoon honey
• 2 whole garlic bulbs, pounded
• 4 stalks spring onions
• 400 g nacho cheese sauce
• 2 teaspoons liquid smoke
• 1/4 cup gochujang
• 1/4 cup melted butter
• 4 cloves garlic, minced
• 2 tablespoons grated ginger

How to cook Copycat Kenny Rogers Kimcheese Roast

1. 1.Rinse chicken and pat completely dry. Season with sea salt and pepper; rest 30 minutes.
2. 2.Mix liquid smoke, gochujang, melted butter, minced garlic, and ginger. Massage into chicken, cover, and refrigerate overnight.
3. 3.Remove chicken from the refrigerator 1 hour before roasting.
4. 4.Place pounded garlic and spring onions in a baking tray, set chicken on top, and roast at 135°C for 3 hours until cooked through.
5. 5.Baste with drippings hourly for 2 hours, then every 15 minutes during the final hour.
6. 6.Brush with combined lemon juice and honey, rest 10 minutes, then serve with warmed nacho cheese sauce.