Honey-Gochujang Roast Chicken

• 1 (3 1/2- to 4-pound) whole chicken
• 4 tablespoons gochujang, divided
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 2 1/2 tablespoons honey
• 2 tablespoons sesame oil
• 2 teaspoons rice vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

Chopped chives, toasted sesame seeds, for garnish

1. Preheat oven to 425°F with rack in middle position. Pat chicken dry with paper towels. Loosen skin from chicken breasts and thighs using your fingers. Rub 1 tablespoon gochujang evenly under the skin. Season chicken evenly with salt and pepper, including inside the cavity.
2. Tie chicken legs together with kitchen twine. Place chicken on a wire rack set inside a large rimmed baking sheet, with legs facing the back of the oven. Roast until skin begins to brown, about 15 minutes. Reduce oven temperature to 400°F; continue roasting until chicken is well-browned all over, 20 to 25 minutes.
3. Meanwhile, whisk together honey, sesame oil, vinegar, garlic powder, ground ginger, and remaining 3 tablespoons gochujang in a medium bowl until smooth. Reserve 2 tablespoons of the gochujang mixture in a small microwave-safe bowl; set aside.
4. Reduce oven temperature to 375°F. Remove chicken from oven and carefully brush chicken on all sides evenly with gochujang mixture from the medium bowl. Continue roasting at 375°F until a thermometer inserted into the thickest portion of the breast registers at least 160°F and glaze is glossy, 10 to 15 minutes.
5. Let chicken rest 15 minutes; the temperature will continue to rise to 165°F. Sprinkle chicken with sesame seeds and chives.
6. Microwave reserved 2 tablespoons gochujang mixture in microwave-safe bowl on HIGH until warmed through, about 30 seconds. Carve chicken into pieces; drizzle sauce over chicken or serve alongside. Garnish with more sesame seeds and chives.