If you have time, remove the chicken from the fridge 30 minutes before cooking, which will help it cook more evenly.

Preheat the air fryer or oven to 350 degrees F (176 degrees C).

Season the chicken all over with salt and pepper, including inside the cavity.

In a small bowl, mix together the garlic, sriracha, coconut aminos, lemon juice, oil, thyme, and basil. Brush the chicken with the sauce, including underneath the skin and inside the cavity.

Air fryer cooking instructions: Place the chicken, back side up, into the air fryer basket. Air fry for 30 minutes. Flip the chicken so it’s breast side up. Air fry for 20 more minutes. Remove the basket and brush the whole chicken with honey. Return to the air fryer and roast for 10-15 minutes, until a thermometer inserted in the thickest part of the breast reaches at least 160 degrees F (71 degrees C).

Oven cooking instructions: Place the chicken, back side up, into a roasting pan. Roast chicken in the oven for 45 minutes. Flip the chicken so it’s breast side up. Roast for 30 more minutes. Remove the roasting pan and brush the whole chicken with honey. Return to the oven and roast for 15-20 minutes, until a thermometer inserted in the thickest part of the breast reaches at least 160 degrees F (71 degrees C).

Let the chicken rest for 10 minutes before carving. Internal temperature will rise about 5-10 degrees.

Serve honey sriracha chicken with the pan juice from the roasting pan or air fryer basket.