Sriracha Roast Chicken With Sriracha Gravy

NOTE: Brining is best for flavor and juiciness, but optional. If you choose to brine, here are instructions: Rinse chicken and place in a large bowl. Cover with a brine (salted water - the water should have the approximate saltiness of sea water). Place in fridge for at least a couple hours or overnight. Remove chicken from brine and pat dry.

Step 1

Preheat the oven to 425° F.

Step 2

Season the chicken with salt and pepper. Truss the chicken, if desired.

Step 3

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.

Step 4

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.

Step 5

Remove from the oven and allow to rest for at least 10 minutes.

Step 6

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.

Step 7

Carve and serve the chicken with the sriracha gravy. Sprinkle the fresh herbs in generous handfuls over the top of the chicken and gravy.