Hot Damn Sriracha Honey Butter Roasted Chicken
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Ingredients
- 4lb chicken, giblets and neck removed
- 6 tablespoon butter, unsalted and softened but not melted
- 2 tablespoon honey
- 2 tablespoon Sriracha
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 450F, middle rack.
- Run cold water inside the cavity of the chicken for 2 minutes.
- Pat dry inside and out.
- Place a rack in a roasting pan.
- In a bowl, mix together the butter, honey and Sriracha.The butter has to be soft! If your mixture is too soft, place it in the fridge for 10 minutes. You want a soft compound butter.
- To protect your hands from the hot sauce, put on plastic gloves.
- Using your fingertips, gently separate the skin from the breast.
- Spread about 3 tablespoon of the butter mixture between the skin and breast of each bird. Smooth skin back down to cover meat.
- Place the rest of the butter inside the cavity of the bird.
- Truss the chicken with kitchen twine (tucking the wings in).
- Place the chicken on the rack.
- Drizzle the top of the chicken with the olive oil.
- Sprinkle the salt on the outside of the bird.
- Bake at 450F for 20 minutes and without opening the door, reduce the heat to 350F.
- Cook for 40-50 minutes or until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) reads 165F.
- Remove from the oven and allow to rest for 15-20 minutes to allow the juices to redistribute then carve.