September 03, 2016
Main Dish, Poultry, Chicken,
Vietnamese, Oven Roast, No Eggs, Non-Dairy, Herbs, Whole Chicken, Spicy, Kosher Meat more
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"This is not overly spicy, but you can adjust the sriracha to your taste. The best part of this recipe is the handfuls of fresh mint and cilantro that get strewn over the top. Recipe by White on Rice Couple."
Preheat the oven to 425° F.
Season the chicken with salt and pepper. Truss the chicken, if desired.
In a small bowl, combine the oil, ketchup, rice wine vinegar, sriracha, and fish sauce. Baste the chicken with the sauce and add some sauce inside the cavity of the chicken. Place chicken in a baking dish and cover with aluminum foil. Roast for 40 minutes.
Remove foil and return chicken to oven, uncovered, and roast for another about 30 minutes, or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F with an instant read thermometer.
Remove from the oven and allow to rest for at least 10 minutes.
Pour the juices from the baking dish into a saucepan. Add the remaining basting sauce to the saucepan. Over medium/high heat, whisk in the flour. Whisk in the chicken stock and simmer until the gravy thickens, about 3-4 minutes.
Carve and serve the chicken with the sriracha gravy. Sprinkle the fresh herbs in generous handfuls over the top of the chicken and gravy.
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