Teriyaki Butterflied Chicken

Cook Time 1 hour plus marinating time

Serves 4

Ingredients

1 whole chicken

1 bunch spring onions, trimmed and halved lengthways

3 tbsp teriyaki sauce 

15g butter, melted

Good pinch of white pepper

Olive oil (or neutral cooking oil), for drizzling

Method

To butterfly the chicken, place the breast-side down on your board. Using kitchen scissors, cut down one side of the backbone, then the other (reserve the backbone for stock if desired).

Flip the chicken over so it’s breast-side up. Press firmly on the breastbone with the heel of your hand until you hear and feel a crack to flatten. Place into a bowl and add the teriyaki sauce and white pepper. Massage the sauce into the meat, then marinate in the fridge for 3-4 hours or overnight.

Preheat the oven to 190°C.

Remove chicken from the marinade and pat dry. Arrange the onions on a tray and drizzle them with a little oil. Place chicken on top of the onions. Brush the butter on top.

Roast the chicken for 15-20 minutes to form a golden crust. Turn the heat down to 160°C and cover loosely with foil. Cook for a further 40-45 minutes.

Rest for 15 minutes before carving and serving.