Ingredients
- 1 whole (3 1/3 pound) chicken (or 4 pounds)
- Garlic salt salt and freshly cracked black pepper
- 1/4 cup oil (olive oil or vegetable oil)
- 1/4 cup ketchup
- 1/4 cup Sriracha (or other hot sauce)
- 2 tablespoons rice wine vinegar (or white vinegar)
- 2 Tablespoons fish sauce, optional
- FOR GRAVY
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
How to Make
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Step 1: Preheat your oven to 425 degrees F.
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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.
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Step 3: In a bowl mix the oil, ketchup, vinegar, Sriracha, and fish sauce, then slather sauce all over chicken.
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Step 4: Cover chicken loosely with aluminum foil and roast for 40 minutes.
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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.
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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.
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Step 7: Carve and serve the chicken with the Sriracha gravy.
We hope you enjoy this recipe!
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