Prep Time: 120 Minutes
Servings: 6


  • 5-6 lb. whole chicken
  • 1 apple
  • 1 onion
  • 4 tablespoons Minerva Sea Salt Butter, softened
  • 2 teaspoons Sriracha sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika


  1. Lower the rack in your oven, and preheat to 375°F.
  2. Pat the chicken dry and remove giblets.
  3. Stuff with the quartered apple and onion, then truss the chicken.
  4. Place the chicken on a roasting pan (or a lined baking sheet.)
  5. Mix the butter, Sriracha and seasonings in a bowl.
  6. Spread the seasoned butter beneath the skin and on top of the chicken.
  7. Cover with foil, and bake for 60 minutes.
  8. Remove the foil, roasting for another 30-45 minutes or until the chicken is golden brown and its internal temperature is 165°F.
  9. Let the chicken rest uncovered before carving.
  10. If you want, make pan gravy.  Combine 1/3 cup of the pan drippings with 2 tablespoons flour.  Stir until combined, then slowly pour in cup of chicken broth.  Cook until thickened.
  11. Serve the chicken with your favorite sides and the pan gravy.


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