In a small bowl, whisk together all ingredients for the Sweet Chili Glaze.
Rinse chicken and pat dry. Tuck wings behind chicken, tie legs together*, and place chicken, breast side up, into a roasting pan. Brush Sweet Chili Glaze on chicken and allow to marinate at room temperature for 30 minutes**.
Preheat oven to 375°F and place rack in the center.
Roast chicken, basting after one hour of baking. (Discard remaining glaze, or set aside to cook per below to serve with the chicken.) Check the temperature, continuing to bake until the chicken thigh reaches 165°F (about 15 more minutes)***.
Remove from the oven and place the chicken on a platter. Allow to rest for about 15 minutes before carving and serving.
Optional: Cook Sweet Chili Glaze for serving
While chicken is roasting or resting, add remaining glaze to a small saucepan. On medium heat, bring to a boil. Reduce heat to a simmer, and simmer for 5 minutes.
Serve with chicken (warm or room temperature).
*Use a bow to tie the legs together to make it easy to undo them once the chicken is roasted. **Chicken can be covered and marinated overnight. Rest at room temperature for 30 minutes before baking. *** If the chicken starts to get too browned, loosely tent the area with foil. I added an open foil tent at the one hour mark and it was perfect! Can replace sweet chili sauce with ¼ cup sriracha and ¼ cup honey or maple syrupNutrition information includes 8 Tablespoons Sweet Chili Glaze used for glazing the chicken