Step 1

(Optional for best flavor and juiciness. For Quickest Preparations- skip brining, just season with salt and pepper) Rinse chicken and place in a large bowl. Cover with a brine (salted water - the water should have the approximate saltiness of sea water). Place in fridge for at least a couple hours or overnight

Step 2

Remove chicken from brine and pat dry. Season the chicken with salt and pepper. Truss if desired (click on link for trussing instructions).

Step 3

Preheat the oven to 425°F.

Step 4

Combine the oil, ketchup, rice wine vinegar, sriracha, and fish sauce in a bowl. Mix well.

Step 5

Baste the chicken with the sauce and add some sauce inside the cavity of the chicken. Place chicken in a baking dish and cover with aluminum foil.

Step 6

Roast for 50 minutes. Remove foil and return chicken to oven, uncovered, and roast for another about 30-45 minutes, or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer. Remove from the oven and allow to rest for about 10 minutes.

Step 7

Pour the juices from the baking dish into a saucepan. Add the remaining basting sauce to the saucepan. Over medium/high heat, whisk in the flour. Whisk in the chicken stock and simmer until the gravy thickens, about 3-4 minutes.

Step 8

Carve and serve the chicken with the sriracha gravy and with the fresh herbs generously sprinkled over the top.