Method

1. Discard the Sakura chicken’s head and feet.Clean out the cavity and pat dry the chicken. 
2. Remove the rosemary leaves from the stems and chop the leaves to yield 2 teaspoons of quantity. 
3. Grate the orange zest and juice the oranges to yield 120ml of juice, set aside. 
4. Combine all the honey butter rub ingredients. Carefully separate the chicken skin from the flesh with hand, go deep into the chicken legs. Try not to tear the skin. Rub the butter marinade under the skin, in the cavity and all over the chicken. Put chicken into an oven-proof deep pan, leave to marinate for at least an hour. 
5. Preheat oven to 180°C. Roast the chicken for 1 hour. Baste chicken with its juice and fats every 20 minutes. 
6. Monitor the browning process. Increase temperature to 190°C if temperature is low or tent with aluminium foil if chicken browns too soon. 
7. Once chicken is fully roasted, transfer it to serving dish. Let it rest for at least 15 minutes. 
8. Sieve the liquid and fats from roasting pan into another pan, bring it to a gentle boil. Add in orange juice and cornstarch, boil another minute and remove from heat. 
9. Carve the roasted Sakura chicken, drizzle with orange sauce and serve with your preferred veggies.