Ingredients
1 Whole Chicken, giblets removedSalt and Ground Black Pepper
½ Cup Mayonnaise
2 Tbsp White Wine Vinegar
1 Tbsp Sriracha Sauce
1 Tsp Worcestershire Sauce
¼ Tsp Chili Pepper Flakes
¼ Tsp Cayenne Pepper
½ Tsp Ground Cumin
10 g Thyme Springs
2 Garlic Heads, sliced
2 Red Onions, quartered into wedges
Method:
1. Pat the chicken dry and add salt and pepper to the chicken. Refrigerate for at least 1 hour (or up to 24 hours, I do overnight).2. Preheat oven to 210 C and prepare an oven-safe dish by greasing with butter or spraying with non-stick spray.
3. In a bowl, mix together the Mayonnaise, White Wine Vinegar, Sriracha Sauce, Worcestershire Sauce, Chilli Pepper Flakes, Cayenne Pepper and Ground Cumin, until well combined.
4. Remove chicken from refrigerator, add half of the thyme leaves, one garlic head half and ground black pepper to the cavity of the chicken. Place chicken upwards, with wings tucked behind the chicken and legs tied. Add the remaining vegetables and thyme around the chicken to roast.
5. Brush the chicken with 1/3 of the sauce. Roast chicken for 30 minutes and then remove from the oven and add 1/3 of the sauce. Roast the chicken another 30 minutes and add remaining sauce. Roast the chicken a further 20 minutes.
6. Remove chicken from the oven and check doneness by poking the chicken with a knife and seeing that the liquid is clear or using a thermometer and measuring an internal temp of 165 F or 73 C.
7. If your chicken requires more cooking time, consider covering with foil so that the chicken does not brown further. Allow chicken to rest for at least 20 minutes before carving when cooked.
