Spinach Whole Chicken
Spinach Whole Chicken Recipe: Oven-Baked Chicken Dish with Spinach, Oven Roasting, Air Fryer Option, Perfect for Parties
Hello, everyone! Today, I’m recreating the signature Spinach Whole Chicken from the famous Yangki Tongdak in Munrae-dong right in my own kitchen! This dish features chicken coated in a flavorful sauce and baked in the oven, served over a bed of crispy rice crust (nurungji) and fresh spinach. It’s a delightful oven-roasted chicken recipe. The preparation is simple, and since it’s not deep-fried, it’s wonderfully light and delicious. Perfect for parties or a special meal at home!
Ingredients- 1 Whole Chicken (recommend size 12)
- 1 bunch Fresh Spinach
- 1 bowl Cooked Rice
- 1 medium Potato
- 4 Tbsp Olive Oil
- 10 cloves Garlic
- 1 tsp Salt
- Pinch of Black Pepper
- 1 Tbsp Butter
- Peperoncino (to taste)
Cooking Instructions
Step 1
First, prepare your ingredients: one whole chicken (around size 12), one bunch of fresh spinach, one medium potato, and 10 cloves of garlic. Once everything is ready, let’s begin making this delicious Spinach Whole Chicken!
Step 2
Take the whole chicken and rinse it thoroughly under cold running water to remove any impurities.
Step 3
Trim off the tail end of the chicken. Then, cut the chicken in half and rinse it again under running water, ensuring it’s clean inside and out.
Step 4
In a bowl, combine 4 tablespoons of olive oil, 1 teaspoon of salt, a pinch of black pepper, and about 2 tablespoons of minced garlic. Mix well to create your marinade sauce.
Step 5
Wash the potato well, keeping the skin on. Cut it into four wedges. Keeping the skin on adds a nice texture and flavor.
Step 6
Brush the clean chicken halves and the potato wedges evenly with the prepared marinade sauce. Make sure to coat all sides for maximum flavor.
Step 7
Place the marinated chicken and potato wedges on an oven rack or baking sheet. Bake in a preheated oven at 180°C (350°F) for about 20 minutes. If you don’t have an oven, an air fryer is a great alternative. Use a similar temperature setting.
Step 8
After 20 minutes, carefully remove the chicken from the oven and flip it over to the other side.
Step 9
Return the chicken to the oven, still at 180°C (350°F), and continue to bake for another 23 minutes. This ensures the chicken is cooked through and develops a beautiful golden-brown color.
Step 10
While the chicken is baking, heat a little olive oil in a pan. Spread the cooked rice thinly in the pan and cook over medium-low heat until it forms a crispy crust (nurungji). Keep an eye on it to prevent burning.
Step 11
Transfer the crispy nurungji onto your serving plate. This will serve as the delicious base for your Spinach Whole Chicken.
Step 12
In a clean pan, melt 1 tablespoon of butter over medium heat. Add 1 tablespoon of minced garlic and the peperoncino (if using). Sauté until fragrant, being careful not to burn the garlic.
Step 13
Once the garlic is fragrant, add the fresh spinach to the pan. Sauté until the spinach is wilted, about halfway through. Season with salt and pepper to your taste. Aim to keep the spinach fresh and vibrant.
Step 14
Spread the sautéed spinach evenly over the nurungji on your serving plate. This creates a flavorful bed for the chicken.
Step 15
Finally, carefully place the perfectly roasted whole chicken on top of the spinach. The juices from the chicken will meld beautifully with the spinach and nurungji below.
Step 16
Voila! Your homemade Spinach Whole Chicken is ready to impress. Enjoy this delightful dish!
