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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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.