Whole Roasted Chicken

1 Lower the rack to the bottom rung, then preheat the oven to 375°F. Get out a poultry roaster pan or line a baking sheet with aluminum foil. Set aside.
2 Pat the chicken dry, and remove any internal organs before proceeding. Tie the legs together using kitchen twine, and tuck the wings beneath the bird.
3 Place the whole chicken onto the roaster or baking sheet.
4 Stuff the halved apple and quartered onion in the bird's cavity.
5 In a small bowl, mix together the butter, salt, pepper and Sriracha sauce.
6 Using a silicone pastry brush, brush the seasoning mixture onto the skin of the chicken.
7 Cover the chicken with aluminum foil, and transfer to the preheated oven.
8 Bake for 1 hour, taking the foil off so the bird will brown.
9 Bake for an additional 20-30 minutes (depending on your oven). When the chicken's internal temperature reads 165°F, remove it from the oven and cover with the aluminum foil.
10 Transfer the chicken onto a serving plate, and make the gravy in the roasting pan.
11 Measure in the flour, and mix it with the rendered fat from the chicken.
12 Whisk until smooth, then slowly pour in the warm chicken broth.
13 Whisk thoroughly until the mixture thickens, then remove from the heat, and pour into a gravy dish.
14 Carve the chicken, and serve warm with the gravy.