Honey Sriracha Chicken

I like spatchcocking my chicken, for a more even and quicker roast that leaves the breast meat juicy.

I have come to prefer cutting just one side of the backbone, leaving it still on the chicken, especially if I don't plan on making broth with the cut out spine.

I also like to make some cuts in the thigh and leg, to make them cook a bit quicker.

Salt it all around, then let it hang out in the fridge for at least 2 hours. Ideally 1-3 days. If you want to be fancy and add Kenji's oven wing method, mix the salt with some baking powder.

Mix all Glaze ingredients in a bowl. No need to heat anything up here.

Pre-heat oven to 220°C with convection. Put chicken in oven. Roast for 20 minutes, then start painting on the first layer of glaze. Let roast for another 5 minutes, then paint on more. Repeat one or two more times, or until you run out of glaze and the breast reads ~65°C.