Spicy Sriracha Roasted Whole Chicken
Recipe: #12582
May 19, 2014
Categories: Chicken, Game/Sports Day, Sunday Dinner, Oven Roast, High Protein Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Spicy, Chicken Dinner, more
"Any food with Sriracha has to be good and this chicken is, you'll love the skin!"
Original is 3 servings
Ingredients
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- FOR GRAVY
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Nutritional
- Serving Size: 1 (687.3 g)
- Calories 703.3
- Total Fat - 28.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 1208.4 mg
- Sodium - 1935.9 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 0.3 g
- Sugars - 5 g
- Protein - 91.5 g
- Calcium - 70.6 mg
- Iron - 13.1 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat your oven to 425 degrees F.
Step 2
Place chicken in roasting pan, or a 13x9 pan with a cooling rack rested on top. Season chicken with garlic salt and pepper.
Step 3
In a bowl mix the oil, ketchup, vinegar, Sriracha, and fish sauce, then slather sauce all over chicken.
Step 4
Cover chicken loosely with aluminum foil and roast for 40 minutes.
Step 5
Remove foil and baste chicken with sauce from pan. Return chicken to oven, uncovered, and roast for another 30 minutes, or until juices run clear and the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer. Once cooked, transfer chicken to a cutting board, tent with foil and let rest for 10 minutes.
Step 6
Pour juices from the baking dish into a medium saucepan set to medium-high heat. Whisk in flour until well blended. Whisk in chicken broth and simmer until gravy thickens, 3-4 minutes.
Step 7
Carve and serve the chicken with the Sriracha gravy.
Tips
No special items needed.
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