This Sriracha roast chicken recipe delivers a flavorful kick with a blend of spicy Sriracha sauce, honey, and garlic. The Sriracha gravy adds an extra layer of heat and richness to the dish, making it a delicious and satisfying meal.
Ingredients: 1 whole chicken, about 4 pounds. 1/4 cup Sriracha sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons honey. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 cup chicken broth. 2 tablespoons cornstarch. 2 tablespoons water.
Instructions: Preheat oven to 375F 190C. In a small bowl, mix together Sriracha sauce, olive oil, minced garlic, salt, pepper, honey, soy sauce, and rice vinegar. Place the chicken in a roasting pan and rub the Sriracha mixture all over the chicken, including under the skin if possible. Pour chicken broth into the bottom of the roasting pan. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165F 75C when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone. While the chicken is roasting, make the Sriracha gravy: In a small saucepan, mix cornstarch and water until smooth. Add the drippings from the roasting pan and bring to a simmer over medium heat, stirring constantly until thickened. Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. Serve the Sriracha roast chicken with the Sriracha gravy on the side. Enjoy!
Prep Time: 15 minutes
Cook Time: 75 minutes
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