When I was growing up, roast chicken was a Sunday night staple. Add a side of mashed potatoes and a roast carrot or two and you could call it a party. These days, I still find myself roasting a bird on the occasional Sunday, but the ol’ salt and pepper with a side of potatoes just doesn’t thrill me anymore. To be honest, I don’t think it thrilled me then, I sort of think that’s what I liked about it. And while the classic will always be a classic, I can’t help but mess with that all too familiar chicken dinner. This Gochujang Glazed Chicken is the latest installment in my poultry-related experiments.