You will need to begin this recipe the night before to marinate chicken
1.8kg whole chicken
1.5 tbsp Vegemite
60ml smoked maple syrup (I used Blackwolf brand, substitute normal maple syrup)
2 cloves garlic, finely chopped
1/2 long red chilli, finely chopped
1 tbsp grated fresh ginger
Sliced red chilli and coriander, to serve
Combine Vegemite, maple syrup, garlic, chilli and ginger in a small saucepan over medium heat. Whisk continuously until Vegemite has melted completely. Remove from heat and allow to cool.
Butterfly the chicken by cutting down each side of the spine with a sharp pair of kitchen scissors. Discard backbone (you can reserve this to make stock or, if you have a dog, they love this!) Lay the chicken, breast-side up, onto a clean surface. Place your palm on the chicken and press down firmly to flatten completely (there will be an audible *crack*).
Pour cooled marinade into a large non-reactive container. Place chicken into container, turning to coat, leave breast-side down cover and place in fridge overnight to marinate.
When ready to cook, preheat oven to 160ºC (140ºC fan). Transfer chicken to a baking tray lined with alfoil (this will make cleanup a breeze) and roast for 50-60 mins or until temperature measured through the thigh is at least 72ºC.
Serve with chilli and coriander.