Sriracha Roast Chicken
Roasting chicken is one of our favorite meals to make. We have so many different recipes but this sriracha roast chicken is definitely a winner. The flavorful and spicy flavors are fantastic on this homemade roast chicken recipe. No need to buy baked chicken anymore!
Best Roast Chicken Recipes
We have quite a collection of roast chicken recipes because we just love homemade roasted chicken. The flavors are always changing depending on what we’re craving throughout the week. Best of all, it’s the leftovers that are always great throughout the week.
Spicy Sriracha Roast Chicken
Years ago we starting making sriracha roast chicken because we just love the flavors. The sweet and spicy marinade we make with sriracha hot sauce or any hot sauce takes the roast chicken to another level. It’s a great blend of savory umami, spicy, vinegary and sweet flavors from the marinade we make with sriracha hot sauce.
Don’t Forget About the Sriracha Gravy
If you’re fans of gravy like we are and obsessed with sriracha hot sauce, then you’re going to love the gravy. The juicy, umami and spicy drippings from roasting the chicken makes a fantastic gravy. So don’t waste all those chicken drippings. Put it all to good use and make a batch of sriracha gravy. It’s not only great on the chicken, but amazing on potatoes, rice or pasta. That’s if you have any leftover gravy!
Video: Recipe for Spicy Sriracha Roast Chicken
Tips on Roasting Sriracha Roast Chicken
- Roasting times will vary depending on the size of the chicken. We usually find organic roast chickens that are about 4 pounds. But some can be a little smaller or bigger.
- Customize your spice level. Our recipe is moderate. But if you’re a fan of really extra spicy, just add more sriracha to the gravy or add a spicier hot sauce. Don’t add too much in the marinade or else the sauce might burn.
- We love drizzling chili crisp or chili onion crunch on the finished cooked chicken. It’s even more of a spicy flavor bomb.
- Save the bones and make a small batch of chicken broth. The umami flavors and spicy aromas really make a great bowl of chicken soup for later.
- More sriracha roast chicken recipe details are in the recipe box below.
Sriracha Roast Chicken w/ Sriracha Gravy
- 1 whole uncooked chicken , about 4 lbs. (1.75kg) *see headnote
- Kosher salt
- fresh cracked black pepper
- 1/3 cup (80 ml) ketchup
- 1/4 cup (60 ml) sriracha , or other preferred hot sauce, or amount to taste
- 1/4 cup (60 ml) vegetable oil
- 3 Tablespoons (45 ml) fish sauce (use Tamari for gluten free)
- 2 Tablespoons (30 ml) rice vinegar , or distilled white vinegar or apple cider vinegar
Additional Gravy Ingredients
- 2 cups (480 ml) chicken stock
- 1/4 cup (30 g) all-purpose flour
Additional Optional Serving Ingredients
- 1 bunch fresh cilantro , roughly chopped
- 1 bunch fresh spearmint , roughly chopped
- Preheat the oven to 425°F/220°C.
- Liberally season the chicken with salt and pepper. Truss if desired (click on link for trussing instructions).
- Make the Sriracha Baste: Mix together the ketchup, sriracha, oil, fish sauce, and rice vinegar.
- Place the chicken in a baking dish or oven safe pan. Baste the chicken with the sriracha mixture, and add some of the mixture inside the chicken as well.
- Cover the chicken with aluminum foil.
- Roast the chicken: Put the chicken in the oven and Roast at 425°F/220°C for 50 minutes, then remove the foil. Baste the chicken with the juices.
- Put the chicken back in the oven, uncovered, and continue roasting at 425°F/220°C for another about 30-45 minutes, or until the temperature in the thickest part of the thigh reads 165°F/74°C when probed with an instant read thermometer or when the juices run clear when you cut between the leg and the thigh. Remove from the oven and allow to rest for about 10 minutes (while the chicken rests, make the gravy).
- Make the sriracha gravy: Whisk together about 1/2 cup of the chicken stock and the flour until smooth. Whisk in the remaining chicken stock.
- Pour the juices from the baking dish into a saucepan (unless the chicken was cooked in a skillet or similar – in which case you remove the chicken to rest and make the gravy in the pan you just cooked the chicken in). Add any remaining basting sauce to the saucepan. Whisk in the chicken stock/flour mixture.
- Heat on medium-high heat to bring the gravy up to a simmer. Simmer until the gravy thickens, about 3-4 minutes.
- Serve: Carve and serve the chicken with the sriracha gravy and with the fresh herbs generously sprinkled over the top.
Nutrition Information per Serving
Using Other Hot Sauces
You can use any hot sauce that you want. But remember that it can burn on the outside of the chicken during roasting. So it’s better to add more spicy flavors by adding it after. Or add it to the gravy. Chunky hot sauce with red pepper flakes like chili onion crunch can easily burn. So if you want to use chili oil or chili crunch, add it to the chicken after it’s cooked. Here’s our amazing recipe for homemade chili crisp recipe or chili oil.
Freezing Roast Chicken and Gravy
If you have any leftovers, just freeze the chicken and gravy separately in air tight bags or containers. When ready to serve again, take them out of the fridge and allow to thaw in the fridge for at least a day. That way, when you’re ready to re-heat and serve, the chicken and gravy aren’t rock solid.
What is Sriracha Hot Sauce?
So many folks think that the popular Huy Fong Rooster Brand Sriracha is the original of sriracha. But historically, that’s not true. Sriracha is a popular Thai style of hot sauce. The origins of Sriracha is Thai. Here’s a great article about the history of sriracha hot sauce.
Check out our other roast chicken recipes:
We love making homemade roast chicken! Here’s our collection of roast chicken that are great for the week. And any leftovers and be used to make chicken salads, chicken sandwiches or chicken soups.