Method:

• Preheat the oven to 180°C.
• To prepare the chicken, place it on a chopping board, breast-side down. Using sharp scissors, cut down both sides of the backbone. Discard the bone. Turn the chicken over, and press down to flatten it.
• Place the chicken on a baking tray and season generously with salt and pepper.
• Roast in the oven for 50 minutes.
• Put the teriyaki sauce, garlic, ginger, orange juice, lemon juice, hot sauce, and honey in a pot over medium-high heat. Allow to simmer for about 10 minutes, until the mixture has thickened.
• After 50 minutes, remove the chicken from the oven. Baste with half the teriyaki glaze.
• Return the chicken to the oven for a further 10 minutes. Brush the remaining glaze over the surface and return to the oven for an additional 10 minutes, or until cooked through.
• Serve the chicken hot, garnished with the spring onion and coriander.