Orange Sriracha Roasted Chicken

0
841

It’s true that good things come to those who wait because this roasted chicken with a hot and tangy twist is oh-so-good!

Preparation time: 35 minutes
Marination time: 24 hours
Cooking time: 1 hour 30 minutes
Serves 4

Ingredients
FOR THE BRINE
4 cups water
2 tablespoons orange juice concentrate
4 tablespoons salt
2 tablespoons Sriracha

FOR THE ORANGE BUTTER
1⁄4 cup unsalted butter, softened
1 tablespoon orange juice concentrate
1⁄4 cup olive oil
2 tablespoons Sriracha
2 tablespoons garlic
1 pinch thyme powder
1 orange zest

FOR THE ROASTED CHICKEN
1 whole chicken
1 Naval orange
salt and pepper, to taste
rosemary sprigs

Procedure
FOR THE BRINE
1. The secret to juicy roast chicken is the brine. To make the brine, simply combine all ingredients and mix until the salt has dissolved with the mixture.
2. Brine the whole chicken in the mixture overnight for up to one day.

FOR THE ORANGE BUTTER
Using a spatula, mix all ingredients until uniformly combined. Set aside.

FOR THE ROASTED CHICKEN
1. Preheat the oven to 220°C.
2. Take out the brined chicken and pat dry with a paper towel. Generously massage the Sriracha orange butter, not only on the skin and in the cavity of the chicken, but also in between the skin and the meat. Season thoroughly with salt and pepper.
3. Stuff the chicken cavity with rosemary and a scored orange. Tie the chicken legs together using kitchen twine to prepare it for roasting.
4. Roast for an hour and a half making sure to baste every 30 minutes for crispy flavorful skin.

Recipe by Chef Noel Mauricio
Photography by Justin De Jesus

This recipe was originally published in the April-May 2018 issue of Breakfast Magazine.