Roasted Chicken with Honey and Orange Glaze

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil

1 whole chicken

8 kipfler potatoes

1 bunch spring onions, halved

6 dried shiitake, rehydrated in 1 cup hot water

2 lap cheong sausages

Pinch of salt

Glaze 

Zest and juice 1 orange

½ cup honey

2 tbsp soy sauce

2 tbsp shaoxing wine

1 star anise

Method

Bring the chicken out of the fridge 1 hour before cooking, then pat dry with paper towel. Preheat the oven to 180°C.

Arrange potatoes and spring onions in a roasting tin. Squeeze excess liquid from shiitake (reserving the liquid) and cut them in half then add to the tin. Arrange chicken on top, drizzle everything with oil and pinch of salt. Roast in the oven for 45 minutes. Add the lap cheong around the chicken then cook for a further 15 minutes.

 While the chicken is cooking make the glaze. Add all the ingredients to a small pot, and bring to the boil. Turn down to medium heat and simmer for 10 - 12 minutes or until thick and glossy.

Rest for 20 minutes. Carve the chicken and arrange on a platter with the potatoes. Drizzle over honey and orange glaze.