Sriracha is so much more than a condiment. With all its many ingredients and big, bold flavor, it makes for great cooking. This roasted chicken recipe marries sriracha's spicy, garlicky flavor with healthy coconut oil and pungent, fresh sage for an easy dinner. I like to double the sauce recipe for extra dipping. I have been known to roast my Thanksgiving turkey with this recipe, too, much to my guests delight.
- 1 3-4 lb chicken, rinsed and patted dry
- 1-2 Tablespoons Kosher salt
- 1 bunch fresh sage – ¼ cup leaves, finely chopped; remaining leaves and branches for the cavity
- ½ cup coconut oil, melted (but not hot)
- ½ cup sriracha
- 1½ Tablespoons fresh ginger, grated + small bulb
- ½ cup water
Preheat the oven to 425°F.
Sprinkle the chicken inside and out with the kosher salt. Place the sage branches and ginger bulb in the cavity. Transfer the chicken to a large cast iron skillet or small roasting pan. Truss the chicken with kitchen string to get the bird nice and snug.
In a small mixing bowl, whisk together the oil, sriracha, sage and ginger.
Using a pastry brush, slather the sriracha sage mixture all over the chicken. NOTE: If you double the sauce recipe, place the second batch in a small saucepan and simmer on low heat for 10 minutes. Whisk before serving.
Add the water to the bottom of the skillet. Place in the center of the oven on the lower-middle rack. Roast for 1 hour 15 minutes or until a meat thermometer reads 165°F when inserted into the thickest part of the thigh. Baste the chicken every 15 minutes with the Sriracha sauce to ensure even browning. NOTE: You may need to tent the chicken with foil after an hour to keep the top from burning.
Remove from the oven and let rest 10-15 minutes. Garnish with fresh sage leaves.