Chicken/ Recipes

Two-Pan Sriracha Roast Chicken

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This is a spicy variation of the chicken we have been eating at least twice a month! Oh my goodness, it is SO good and so easy. Roast chicken in only 20 minutes? Yes, please! If you love spice and sriracha sauce, you’ll go crazy over this recipe.

Like I said, we’ve been eating this chicken extremely often lately. I love just prepping it the night before and then into the oven it goes for 20 minutes while Adam gives Grayson his bedtime bottle. This is a variation of a different two pan chicken recipe from Gwyneth Paltrow’s cookbook (which I love!). I don’t know where she got the original recipe, but I think the idea and technique of cooking chicken like this has been around for awhile. Using the two pan technique, you get ridiculously dark and crispy skin (Adam’s favorite part) and super moist and tender meat (my favorite part).

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You’ll need two cast iron skillets to make this, one a tad bit larger than the other. I suggest buying Lodge skillets because they are extremely affordable and durable. Here’s the one I have.

We like to drizzle a bit of raw honey over our roast chicken! If you’ve never tried it, it’s a must…especially with this dish! You get that amazing sweet/spicy taste. I love it. I served this last night with roasted sweet potato wedges and brussels sprouts. So happy fall is finally here!

Oh, and one final note about the chicken —- ask your butcher to debone the chicken but leave the skin on. Some butchers get this and others don’t. The guys at Whole Foods do it for me in 10 minutes while I get the rest of my shopping done. You just might need to explain it…tell them you want a whole chicken, all the bones out (except the wings because that’s really difficult) and in one piece with the skin on. It’s totally worth it!

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Two Pan Sriracha Roast Chicken

serves 4

Print this Recipe!


1 3-4 lb chicken, preferably organic, deboned but in one piece with skin left on

3 tbsp sriracha

2 tbsp olive oil

big pinch salt

extra olive oil for pan


The night before you plan to serve the chicken, mix together the sriracha, olive oil and a big pinch of salt. Generously slather all over the chicken, making sure to get underneath the skin. Place in a dish, cover with plastic wrap and keep in the fridge overnight.

The next day, preheat your oven to 500 degrees. Have two cast iron skillets ready. In the larger of the skillets (mine is around 10″ I believe), glug about 1/4 cup olive oil. Place pan over medium high heat on the stove and let it heat up. When hot, add the chicken, skin side DOWN. Cook for 3-5 minutes.

Quickly cover that skillet with your other skillet and move chicken to the oven. Roast for 20 minutes. Remove and let cool before slicing!


25 minutes

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  • Maryea {happy healthy mama}
    September 24, 2014 at 3:34 am

    Oh my husband would adore this–I can tell just by reading the recipe. Looks like a winner. 🙂 What if you covered the cast iron skillet #1 with something other than another cast iron skillet? Would that work if you don’t have 2? I have an oven proof stainless steel one I could use.

  • Angela @ Eat Spin Run Repeat
    September 24, 2014 at 4:48 am

    Oh wow, this sounds to die for! I’m a big fan of the sweet-spicy combo so I will definitely be taking you up on the honey recommendation. And, you’ve also reminded me that Gwyneth’s cookbook is sitting on my shelf and I haven’t browsed through it for inspiration in far too long. Guess what I’m doing tonight!? 😉

  • Erin | The Law Student's Wife
    September 24, 2014 at 5:20 am

    Totally all up in, on, and around this spicy (Sriracha) and sweet (honey) combo. That crispiness is glorious too!

  • LB
    September 24, 2014 at 5:37 am

    It’s only 8 am and I want to make and eat this NOW. Yum.

  • Laura
    September 24, 2014 at 6:13 am

    Love the idea of cooking chicken like this! I don’t have two cast iron skillets. Or one. But it’s on my Christmas wish list, baha. Also, in nowhere alabama, not sure who would know how to de-bone a chicken like that. But I will do this someday!

  • Amelia
    September 24, 2014 at 6:39 am

    This sounds delicious! Would you mind clarifying, though? Is the second skillet acting only as a lid, inverted? Or are you using the skillet to press the chicken down into the first skillet? Does the top skillet touch the chicken at all, or would this be possible to do in a cast iron dutch oven with a lid?

    • Laura
      September 24, 2014 at 12:21 pm

      I was also wondering this – what exactly do you mean by “cover” with the other pan? Is the larger pan supposed to be the one on top or the bottom?

      • jenna
        September 24, 2014 at 3:12 pm

        Sorry! Let me clarify — the larger pan has the chicken skin side down in it. When you put it in the oven, you place the smaller of the skillets on top to create a cover. Does that make sense?

    • jenna
      September 24, 2014 at 3:14 pm

      Yep, the second skillet acts as an inverted lid. The second skillet will not touch the chicken, most likely, just act as a lid. I haven’t tried using a dutch oven but I don’t see why that wouldn’t work! I would probably just crack the lid a little bit so it’s not sealed as tight.

      • Sammy Jo
        September 25, 2014 at 10:03 am

        So the top lid doesn’t necessarily need to be cast iron, just oven safe?

  • Shannon Tis
    September 24, 2014 at 6:46 am

    Jenna! Do you realize you posted your Classic Roast Chicken with Lemon and Herbs recipe two years ago TODAY? I used the recipe last night which is how I know. 🙂 I looked at the date and thought how funny that you posted it almost two years ago to the day. Then I see this awesome recipe today. Clearly the beginning of fall = roasting whole chickens!

    • jenna
      September 24, 2014 at 3:13 pm

      Hah! That’s so funny. I guess I just always crave roast chicken in the fall!

  • ellen
    September 24, 2014 at 7:00 am

    i’m going to try this but with jerk sauce instead! *drool*
    thank you!

  • Sarah
    September 24, 2014 at 7:28 am

    This looks tasty but how do you keep the house from getting so smoky??

    • jenna
      September 24, 2014 at 3:13 pm

      Hmm…I haven’t had that problem. I usually cook with the window open but I didn’t notice it got smoky at all last night when I made this.

  • Laura @ SheEatsWell
    September 24, 2014 at 7:33 am

    I love sriracha and I love crispy chicken skin!!! I think this looks amazingly tasty! Cannot wait to try it!

  • Corbin
    September 24, 2014 at 7:40 am

    This looks so good! We just went to a restaurant the other day and have sriracha ribs. Delish. I’ll have to try this.


  • erin @hooleywithaz
    September 24, 2014 at 7:42 am

    yum! i habe to tell you how much i like reading this blog even without as many recipes. i feel a kinship with you for sure, although my daughter is only 5 weeks. and when you do post recipes i know i can handle them with a baby!

  • Molly @ Yes to Yolks
    September 24, 2014 at 9:06 am

    Absolutely love this recipe! It looks and sounds fantastic. Plus, who doesn’t love dinner in 20 minutes? Love your idea of drizzling honey over the top. Yum.

  • kristin @ W [H] A T C H
    September 24, 2014 at 11:29 am

    my husband would loveeeee this.

  • Lora
    September 24, 2014 at 11:35 am

    It looks like you have a few questions to answer about this recipe so I’ll add one more…how spicy is this in the end? I know how spicy sriracha is but how much of that is imparted to the meat in the en? I ask because, while I love spicy, my husband son do to. At all. And I’d love to make this recipe.

    • jenna
      September 24, 2014 at 3:12 pm

      It’s not terribly spicy in the end! At least we didn’t think so 🙂

  • Tom
    September 25, 2014 at 4:31 am

    Nothing new, it’s also called ‘brick chicken’… wrap a brick in tinfoil and use in place of the 2nd/top pan. Been done since (or before) the days of George Washington.

  • Sherry Brooks
    September 25, 2014 at 11:20 am

    Congratulations on becoming a mom to adorable Grayson. If the additives in this brand of Siracha give you headaches, switch to Trader Joe’s version, which is much safer.

  • Jessica Hernandez
    September 26, 2014 at 7:28 am

    I’m assuming this would be just as good with boneless chicken breast only??

    Sounds delicious!!

  • Katie
    September 26, 2014 at 9:05 am

    This looks amazing…we have a favorite dish that involves rubbing salt, pepper, and cayenne on chicken breasts, then pan frying but finishing in the oven, then serving with a salad with lime. This looks like a great take on it but it looks so moist, a must try. Thanks!

  • Bri
    September 30, 2014 at 7:19 am

    Ughies. Jenna, help! I accidentally bought boneless AND skinless chicken (thighs). What do you think? Can this method still work?

    • jenna
      October 1, 2014 at 11:55 am

      oh no! I am just now seeing this comment. You could try! I’m not sure how it would work with skinless chicken – it wouldn’t get very crispy. I would probably save those thighs for something else delicious and make this another time, if I were you!

  • J @ by Jet East
    October 6, 2014 at 10:17 am

    YUM woah this looks amazing! Hot sauce is super high on my list of things I need to buy in bulk when I go home to the States for the holidays, so I’m book marking this for when I have some delicious sriracha available!

  • Bailey
    November 1, 2014 at 5:56 pm

    I loved this recipe! I hate waiting so I only marinated for 15 minutes or so and it was phenomenal!!