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.
Servings: 4 Servings
Calories: 454kcal
Ingredients
- 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
Equipment
Instructions
- 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
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