Instructions

1. Preheat oven to 450F, middle rack.
2. Run cold water inside the cavity of the chicken for 2 minutes.
3. Pat dry inside and out.
4. Place a rack in a roasting pan.
5. In a bowl, mix together the butter, honey and Sriracha.The butter has to be soft! If your mixture is too soft, place it in the fridge for 10 minutes. You want a soft compound butter.
6. To protect your hands from the hot sauce, put on plastic gloves.
7. Using your fingertips, gently separate the skin from the breast.
8. Spread about 3 tablespoon of the butter mixture between the skin and breast of each bird. Smooth skin back down to cover meat.
9. Place the rest of the butter inside the cavity of the bird.
10. Truss the chicken with kitchen twine (tucking the wings in).
11. Place the chicken on the rack.
12. Drizzle the top of the chicken with the olive oil.
13. Sprinkle the salt on the outside of the bird.
14. Bake at 450F for 20 minutes and without opening the door, reduce the heat to 350F.
15. Cook for 40-50 minutes or until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) reads 165F.
16. Remove from the oven and allow to rest for 15-20 minutes to allow the juices to redistribute then carve.