Crispy Sriracha Roasted Chicken with Sriracha Gravy

One thing I’ve made very clear in my years of blogging here has been my love of roasted chicken. But, hot sauce? I don’t talk nearly enough about how I loooovvvveee me some hot sauce. That’s right, my three musketeers are Franks Red Hot, Sriracha and Cholula. It’s surprising that I don’t keep a bottle of each in my handbag! You know, for emergency situations.

As I discussed last week, this baby that makes up my growing bump has only intensified my desire for lemons. But, the craving/need/insatiable desire ranges to all foods with a tangy twist! Spicy, tongue scorchin’ hot sauce included.

But, I never thought to combine my two loves into one… until now!

I knew I wanted to cook up a crisp, juicy roasted chicken for dinner last week, but needed something more unique than the usual lemons-and-herbs medley. And then, like a shining beacon, this killer recipe from White on Rice Couple popped up during my search. I had the Sriracha. I had the ketchup and vinegar. I even had the fish sauce (though optional, in my opinion). Dinner was decided.

Once I slathered the spicy mixture on my big, beautiful bird, it was time to get roastin’! Covering the chicken with foil was something I wasn’t particularly sure of, at first. But, I had read somewhere that this method (combined with uncovered roasting later in cooking) yields an incredibly tender chicken.

Well, whoever said that definitely knew what they were talking about!

This bird was the MOTHA of all mouthwatering chickens. I found that tenting the chicken while roasting traps in the heat and moisture, almost “steaming” the meat underneath the skin. It only takes 30 minutes more of roasting uncovered to crisp up the skin to a deep golden-amber, with a little char. Just how I like it!

And, while I wasn’t certain I’d have luck with the Sriracha gravy either (never been great at gravies), this one was the absolute best. Along with the chicken, the silky, creamy gravy has only a slight kick from the Sriracha hot sauce, and they pair perfectly. Served with a side of roasted potatoes, this meal just about put this spice-lovin’ preggo on cloud nine! My Simple Asian Soy-Peanut Noodles would also make a delicious side.

For a fun and unique twist on your usual roasted chicken, try this recipe tonight! It has a little zip, but nothing too overbearing for spice novices and scaredy cats. Fear not, I was once you!

PrintPrint Recipe

Crispy Sriracha Roasted Chicken with Sriracha Gravy

Yield: Makes 4-6 servings

Ingredients:

1 whole (3-4 lb.) chicken, rinsed and pat dry
Kosher salt and freshly cracked black pepper
1/4 cup 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 the gravy:
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth

Directions:

Preheat your oven to 425 degrees F.

Place chicken in roasting pan, or a 13x9 pan with a cooling rack rested on top. Season chicken with salt and pepper.

In a small bowl, combine oil, ketchup, vinegar, Sriracha, and fish sauce. Mix well and slather sauce all over chicken. Cover chicken loosely with aluminum foil and roast for 40 minutes.

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.

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.

Carve and serve the chicken with the Sriracha gravy.

Enjoy!

Adapted from White on Rice Couple

      

31 Responses to “Crispy Sriracha Roasted Chicken with Sriracha Gravy”

  1. #
    1
    Medeja — February 24, 2014 @ 2:32 am

    This crispy spicy chicken looks so delicious!

  2. #
    2
    Marie @ Little Kitchie — February 24, 2014 @ 5:50 am

    Your hot sauce habits sound just like mine! This looks absolutely incredible, Georgia!!!

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    Jules @ WolfItDown — February 24, 2014 @ 6:28 am

    Holy smoke – this looks fantastic! I know what you mean about finding a different mix from the normal, looks like you made the right call on this one :D x

  4. #
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    Angie@Angie's Recipes — February 24, 2014 @ 8:37 am

    I love the hot sauce! The roasted chicken looks fingerlickingly delicious, Georgia.

  5. #
    5
    Bam's Kitchen — February 24, 2014 @ 8:44 am

    Oh my goodness my teenager boys who puts red hots and siaracha on everything would love this. Your bird is beautiful!

  6. #
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    shellly@ohshellsbells — February 24, 2014 @ 9:03 am

    roasting a whole chicken has been on my kitchen bucket list for awhile, i think this recipe is just the one to help me cross it off of my list!

  7. #
    7
    Stephanie @ Girl Versus Dough — February 24, 2014 @ 9:44 am

    Crispy chicken is like its own food group to me, I love it SO much. Even better when it’s got a little kick!

  8. #
    8
    Erika — February 24, 2014 @ 10:00 am

    Oh My! That looks amazing…

  9. #
    9
    Valerie | From Valerie's Kitchen — February 24, 2014 @ 11:00 am

    What a totally cool way to roast a chicken! I always think of the standards – rosemary, lemon, but I love this idea. My Sriracha lovin’ boys would go nuts for this. Sharing :)

  10. #
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    Bianca @ Confessions of a Chocoholic — February 24, 2014 @ 11:54 am

    Gahhhh I love hot sauce, too, and this roasted chicken is making me salivate! What a great idea!

  11. #
    11
    Kathryn — February 24, 2014 @ 1:34 pm

    This is so clever! I’m always look for more ways to sneak a bit of spice into our food and this sounds amazing.

  12. #
    12
    Leah | So, How's It Taste? — February 24, 2014 @ 2:05 pm

    This looks so delicious! I love Sriracha!

  13. #
    13
    Lauren — February 24, 2014 @ 3:29 pm

    Hey, I’m making roast chicken for dinner today! Not everyone in my house can handle heat like me, but maybe I’ll make just part of it spicy…looks SO good!

  14. #
    14
    sarah k @ the pajama chef — February 24, 2014 @ 5:35 pm

    i can’t wait to try this! we’ve been in a salt + pepper roasted chicken rut lately. this sounds so flavorful & awesome!

  15. #
    15
    melissa@IWasBornToCook — February 24, 2014 @ 6:08 pm

    Wish I’d seen this today before roasting my chicken :( Looks awesome!

  16. #
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    val — February 24, 2014 @ 8:05 pm

    Sriacha is my addiction and I’m pretty sure this recipe is incredible. A must try.

  17. #
    17
    Gaby — February 24, 2014 @ 9:27 pm

    This could be dangerous! I might eat the entire chicken by myself!!

  18. #
    18
    Jess — February 25, 2014 @ 8:34 am

    This looks divine!

  19. #
    19
    Norma | Allspice and Nutmeg — February 25, 2014 @ 9:19 am

    Oh man, this looks so succulent. I can see myself licking my fingers after every bite.

  20. #
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    Kitchen Belleicious — February 25, 2014 @ 9:54 am

    absolutely mouth watering and delicious! could not have done it better myself. Great idea

  21. #
    21
    jeri — February 25, 2014 @ 5:09 pm

    This sounds amazing. I’m already anticipating leftovers for sandwiches, chicken salad and pot pies. And how great would the soup be. I think to be safe, I’ll have to roast two chickens.

  22. #
    22
    John@Kitchen Riffs — February 26, 2014 @ 11:28 am

    Roast chicken is wonderful! Something we make all the time. Sriracha gravy? Never thought of it before! But trust me, I’ll be making it!

  23. #
    23
    Jennie @themessybakerblog — February 26, 2014 @ 8:16 pm

    Look at that gorgeous roasted chicken. I’m dying to sink my teeth into a piece. Pinned.

  24. #
    24
    Chung-Ah | Damn Delicious — February 27, 2014 @ 12:50 am

    You had me at Sriracha! You know I buy that stuff in bulk – I put it on everything!

  25. #
    25
    Tina — February 27, 2014 @ 7:34 am

    What kind of fish sauce?

    • Georgia — February 27th, 2014 @ 8:13 am

      Fish sauce is an Asian condiment found in most grocery stores, not a “sauce” necessarily. :) It’s a clear amber liquid and is used to add a tangy-saltiness to dishes.

  26. #
    26
    Zainab @ Blahnik Baker — February 27, 2014 @ 12:53 pm

    I’ve been eating sriracha like it’s my job!! So this chicken is perfect!! Love the crusty top and that gravy is to die for :)

    And can I just say…you meals are always a favorite on our table!! Thank you!!

  27. #
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    Ramona — February 28, 2014 @ 4:59 pm

    Wow.. that chicken look incredible. I love that you used sriracha as the main flavor here.. YUM!

  28. #
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    Alyssa (Everyday Maven) — February 28, 2014 @ 6:21 pm

    OMG, I need to make this! We roast a chicken every week and it can get boring. Love Sriracha and this idea. Thank you :)

  29. #
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    Jessica — March 3, 2014 @ 8:41 am

    Just printed this out and con not wait to try it. LOVE LOVE LOVE siracha

  30. #
    30
    Ray — April 14, 2014 @ 9:08 am

    This is something new to try for this Easter.
    The boys would absolutely LOVE it

    Raymond

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