Name: Oven-Roasted Kimchi Chicken
Yield: 4 Servings
Ingredients: 6 tablespoons unsalted butter, room temperature; ⅓ cup kimchi plus 1 tablespoon kimchi juice; ¼ teaspoon kosher salt; 2 tablespoons coriander seeds; 1 teaspoon crushed red pepper flakes; 1 teaspoon finely grated lemon zest; ½ teaspoon black peppercorns; ¼ teaspoon cumin seeds; 4 teaspoons kosher salt, plus more; 1 3½–4-pound chicken, backbone removed; 1 pound fingerling potatoes; 4 ounces thick-cut bacon, cut into 1-inch pieces; 2 ears of corn, husked, cut crosswise into 3-inch pieces; A spice mill or a mortar and pestle

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Alex Lau

A smaller chicken (something in the two- to three-pound range) will fit in a cast-iron skillet and can go straight from oven to table.

Recipe notes