Cold roast chicken with pickled cherries

1.Pack cherries into a hot sterilised jar. Combine vinegar, sugar and thyme sprigs in a medium saucepan over moderate heat. Cook and stir until sugar dissolves. Bring almost to boiling point; immediately remove pan from heat. Carefully pour hot pickling liquid over cherries in hot jar. Seal. Stand at room temperature until cool. Refrigerate for 1 week (see Notes).

2.Preheat oven to 180°C/160°C fan-forced. Rinse chicken cavity under cold running water; pat dry with paper towels. Place chicken in a roasting pan. Insert lemon, extra thyme and garlic into cavity; tie legs together with kitchen string. Rub oil all over chicken. Season. Bake for 1 hour 20 minutes, or until browned and cooked when tested at thickest part of flesh and juices run clear. Cover loosely with foil. Cool. Carve to serve.

3.Serve chicken with pickled cherries, rolls and salad.