This week’s recipe comes by way of Cindy Hwang, Sports Nutritionist & Social Media Director for The Lyn-Genet Plan. The Plan is a fun and easy nutritional and weight loss journey that I have personally embarked on with Cindy as my mentor and I’ve seen truly amazing results in the past two months. One of the hallmark seasonings used in many recipes for The Plan is Huy Fong Sriracha Sauce. Many customers and CSA members may be surprised to learn that our very own Underwood farm has been supplying ALL the jalapeno peppers that are used to make this secret sauce for the past 20 years.

During our last consultation, we were talking about the CSA seasonal farm produce I use regularly while eating on The Plan and I dropped the jalapeno-farm bomb on Cindy. I thought she was going to jump on a plane and fly from New York to LA to personally oversee the jalapeno season! I assured her that although I would welcome her visit, we had everything lined up this season on our end to ensure the production of the sriracha. I told Cindy I basically put it on everything – including my signature garlic bread – and that is when she was kind enough to share this awesome recipe with us for roasted chicken.

If you are interested in reading more about the The Plan, check out Lyn-Genet’s website.

Sriracha Chicken








Sriracha Chicken

1 whole chicken
1 stick of butter
1/3 cup of Huy Fong Sriracha (or to your own taste)
Pinch of salt (optional)
Fresh ground pepper (to taste)
Korean hot chili flakes (to taste)
Garlic powder
Fresh or dried thyme
½ whole garlic head
½ whole lemon
1 large green zucchini, sliced 1” thick
1 large yellow zucchini or 2 patty pan squash, sliced 1” thick
2-3 carrots (any color), sliced 1” thick
1 large Texas sweet onion, cubed
2 T (or more) Extra virgin olive oil

Preheat oven to 425. Make the sauce by melting butter in saucepan and adding sriracha, salt, pepper and chili flakes. Generously season the bird inside and out with garlic powder and pepper. Stuff the chicken cavity with the ½ garlic head, 1-2 teaspoons of thyme and the ½ lemon.

Spread the cut veggies on a baking sheet and drizzle olive oil over and season with pepper. Toss well and spread out evenly, sprinkle 1-2 teaspoon of thyme over the top and put the bird on top. Baste well with the sriracha mixture and loosely tent foil on top.  Cook in preheated oven for 45 minutes, baste and then refoil and cook for another 15 minutes. Baste again and remove the foil and return to the oven for the final 15 minutes (total cook time is 75 minutes). Let the chicken rest for 15 minutes or so before serving. BAM!

Leave a Comment

You must be logged in to post a comment.