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!

cooling sriracha roast chicken on cutting board

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.

pouring gravy over sriracha roast chicken

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.
cooling sriracha roast chicken on cutting board

Sriracha Roast Chicken w/ Sriracha Gravy

The amount of sriracha in the recipe is just moderately spicy. Adjust the amount to your individual taste. Make sure to cover the chicken when you start roasting it otherwise the sauce will burn before the chicken is cooked. You’ll uncover the chicken for the last 30 minutes or so.
Cooking time is based on a 4 lb. whole chicken, but actual timing will vary greatly depending on how large or small your chicken is. A general rule of thumb for cooking a whole chicken at 425°F/220°C is about 15 minutes per pound. It is always best to test the chicken with an instant read thermometer at the thickest meat parts, close to the bone but not quite touching. Test at the deep part of the thigh as well as deep in the breast meat.
If you roast the chicken in an oven-safe skillet or similar, you can make the gravy in the same pan. Just remove the chicken to rest after roasting, then whisk in flour/stock mix plus any remaining basting sauce to the skillet the chicken was roasted in. Bring it up to a simmer on the stovetop until the gravy thickens.
The chopped herbs are optional for serving, but really complement the flavors, bringing a freshness to complement the spiciness of the chicken.
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  • 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

Additional Optional Serving Ingredients

  • 1 bunch fresh cilantro , roughly chopped
  • 1 bunch fresh spearmint , roughly chopped


  • Preheat the oven to 425°F/220°C.
    Oven knobs
  • Liberally season the chicken with salt and pepper. Truss if desired (click on link for trussing instructions).
    Criss crossing the string between the chicken legs
  • Make the Sriracha Baste: Mix together the ketchup, sriracha, oil, fish sauce, and rice vinegar.
    Whisking sriracha baste
  • 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.
    Pouring sriracha baste over chicken
  • Cover the chicken with aluminum foil.
    Chicken covered with 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.
    Basting the chicken
  • 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).
    Finished roast chicken
  • 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.
    Whisking flour and chicken stock together
  • 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.
    Whisking the sriracha gravy
  • Heat on medium-high heat to bring the gravy up to a simmer. Simmer until the gravy thickens, about 3-4 minutes.
    Finished sriracha gravy
  • Serve: Carve and serve the chicken with the sriracha gravy and with the fresh herbs generously sprinkled over the top.
    Pouring gravy over cut roast chicken


YouTube video

Nutrition Information per Serving

Calories: 454kcal, Carbohydrates: 16g, Protein: 25g, Fat: 32g, Saturated Fat: 7g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 85mg, Sodium: 1886mg, Potassium: 457mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 285IU, Vitamin C: 14mg, Calcium: 27mg, Iron: 2mg

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.

plated chicken

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.