Adam Liaws Fish Sauce Roast Chicken

Serves 4 Preparation Time 15 mins Cooking Time 50 mins Ingredients 1 whole 1.75kg free-range chicken 1 red onion, peeled and chopped into eighths Marinade 1/3 cup (80mls) fish sauce 1 whole coriander plant, roughly chopped (including root, stems and leaves) 1 clove garlic, sliced 2 tbsp caster sugar 3 birdseye chillies, finely sliced juice of lemon Method 1. Heat your oven to 180C on the fan-forced setting.

2. Mix all of the marinade ingredients together, and stir well to dissolve the sugar. Set aside while you prepare the chicken.

3. Rinse the chicken under running water and pat it dry with paper towel. With a cleaver or heavy knife, cut down either side of the backbone of the chicken and remove the backbone completely. Sever the tendons around the ankle of the chicken and make one or two deep cuts into each drumstick. Remove the wishbone if you like, as this will make carving the breast easier after the chicken is cooked. Press down on the breast of the chicken to flatten it into a butterfly shape (discard the backbone or, if you prefer, chop it into large pieces and place the pieces into the roasting tray to add more flavor to the sauce).

4. Work your fingers under the skin of the breast and thighs. Spoon the marinade over the inside and outside of the chicken, as well as between the skin and meat, and into the cuts on the drumsticks. Place the onion in a roasting tray and lay the chicken skin-side up on top of the onion.

5. Roast for 45 minutes, basting every 15 minutes. Remove the chicken when the skin is dark and caramelized, and the meat is only just cooked through. Rest the chicken in a warm place for 10 minutes.

6. While the chicken is resting, pour the juices from the pan into a jug, leave the onions in the tray. Skim off any liquid fat. Pour the juices back into the roasting pan with the onions and place the pan over heat. Stir the juices together with the onions and scrape up any bits stuck to the bottom of the pan. Remove the sauce from heat, and transfer it to a jug to serve with the chicken.