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1. (Optional for best flavor and juiciness. Skip to step 3 for quickest preparation.) Rinse chicken and place in a large bowl. Cover with a brine (salted water - the water should have the approximate saltiness of sea water). Place in fridge for at least a couple hours or overnight
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2. Preheat the oven to 425u00b0 F.
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3. Remove chicken from brine and pat dry. Season the chicken with salt and pepper. Truss if desired (click on link for trussing instructions).
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4. Combine the oil, ketchup, rice wine vinegar, sriracha, and fish sauce in a bowl. Mix well.
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5. Baste the chicken with the sauce. Place chicken in a baking dish and cover with aluminum foil.
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6. Roast for 40 minutes. Remove foil and baste chicken again with sauce. Return chicken to oven, uncovered, and roast for another 30 minutes, or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165u00b0F when probed with an instant read thermometer.
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7. Remove from the oven and allow to rest for at least 15 minutes.
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8. Pour the juices from the baking dish into a saucepan. Add the remaining basting sauce to the saucepan. Over medium/high heat, whisk in the flour. Whisk in the chicken stock and simmer until the gravy thickens, about 3-4 minutes.
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9. Carve and serve the chicken with the sriracha gravy and with the fresh herbs generously sprinkled over the top.
