Pare the zest from the orange in thick strips
then mix with the soy sauce, sherry and fivespice
powder in a large food bag. Bash the
garlic cloves and ginger with the back of a
knife to bruise them, then add to the bag
and give everything a good mix.
Put the chicken in the bag, rub the marinade
all over the flesh then leave to marinate in
the fridge for at least 3 hrs, overnight ideally.
Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for
later). Halve the orange and put both halves
inside the cavity along with the bashed
ginger and garlic from the marinade. With
the chicken sitting on a rack in the sink, pour
a kettleful of boiling water over it. Pat
completely dry with kitchen paper. Set the
chicken on its wire rack over a roasting tray
and roast for 50 mins per kg or until the juices run
clear when the thigh is pierced with a skewer.
Strain the marinade into a pan along with
the honey. Bring up to the boil then simmer
for a couple of mins. Just before serving, turn
the oven up as high as it will go. Brush some
of the marinade all over the chicken. Return
to the oven and cook until the chicken is crisp
and browned. This will only take a couple of
mins. Leave to rest, uncovered, for 5 mins.
Serve with the remaining warmed marinade,
some plain rice and bok choi or spinach stirfried
with a little garlic and oyster sauce.