We could happily eat a roast chicken any day of the week.

Thankfully, frenzied chef Michael "Bao" Huynh is making that possibility much easier with BaoBQ, his new spot in the East Village.

Specializing in flavorsome Thai- and Vietnamese-style rotisserie chickens that clock in at a reasonable $12 ($7 for half a chicken), Baobq adds spice to a weeknight's habitual chicken-rice-and-vegetable dinner.

The Kai Yang Thai-style chicken is marinated in a heady brew of fish sauce, palm sugar, lemongrass and garlic for 24 hours. The bird then moves to an applewood-stocked smoker before being finished to a satisfying char on the grill. The Ga Nuong Vietnamese-style bird gets the same therapeutic treatment, plus the addition of preserved chile.

Side dishes are straightforward: The shredded papaya som tam salad ($4), sticky rice ($2) and charred long beans ($4) bring to mind the fun of choosing sides at Boston Market.

If you're still hungry, order a radish cake ($9), messy with house-made sausage, sweet soy and a fried egg.

BaoBQ delivers from Houston Street to 27th Street and from the FDR Drive to Broadway, so putting a complete chicken dinner on the table is easier than ever.

BaoBQ, 229 First Ave. (at 14th St.); 212-475-7011 or baobq.com