The benefit of butterflied chicken is it cooks a little quicker and the flattened shape ensures crispy skin all over.
How to butterfly a chicken
Pat chicken dry inside and out with paper towel; place breast side down on a board. Cut down both sides of backbone with kitchen scissors. Turn chicken over; press down firmly on breastbone until chicken is flat. Discard backbone or freeze to make stock at a later date.
The hot and sour cherry sauce recipe makes 1½ cups. Store any leftovers in an airtight container for up to one week.
Preheat the oven to 200°C (180°C fan-forced). Line a large oven tray or shallow pan with baking paper.
Place butterflied chicken skin side up onto prepared tray.
Gently push butter beneath skin of breast. Rub chicken all over with oil and season generously with sea salt flakes. Roast for 1 hour or until chicken is golden brown and juices run clear. Add onions to the tray halfway through cooking time.
HOT AND SOUR CHERRY SAUCE Meanwhile, combine all ingredients in a medium saucepan; cook, stirring until mixture comes to the boil. Cook, stirring occasionally, for about 5 minutes or until cherries are soft. Cool slightly, discard star anise; blend until smooth.
Serve chicken with Sauce, sprigs of coriander and extra cherries.
Cherry sauce suitable to freeze.Test Kitchen tip