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Sriracha Mayo Roasted Chicken
In a small bowl, mix 1/2 cup mayo with 1 1/2 tablespoons of Sriracha.
Preheat oven to 425F. Line a
Gently lift the skin from the breasts and thighs and rub 2 tablespoons of the Sriracha Mayo under the skin. Use a basting brush (or your hands) to evenly distribute another 2 tablespoons of the mayo all over the chicken. Set aside the other 4 tablespoons.
Roast on center rack for 1 hour. Remove from oven, baste with remaining mayo and continue cooking for an additional 30 minutes or until the juices run clear.
Remove, allow to cool for 5 to 10 minutes, carve, serve and Enjoy!