Crispy Sriracha Roasted Chicken with Sriracha Gravy
Servings 4to 6
1whole3-4 lb. chicken, rinsed and pat dry
Kosher salt and freshly cracked black pepper
1/4cupolive oil or vegetable oil
1/4cupSriracha or other hot sauce
2Tablespoonsrice wine vinegar or white vinegar
For the gravy:
1 1/2cupslow-sodium chicken broth
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.
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