Roast chicken with Mandarins

1 free range chicken, approximately 1,5kg or larger

2 red onions, peeled, cut into wedges

2 cloves garlic, peeled and sliced

About 6 slices fresh ginger root

3 star anise

3-4 mandarin oranges, cut into 10-15mm slices

Grated zest of 1 mandarin

125ml mandarin juice (about 3 mandarins)

125ml good quality chicken stock

20ml light soy sauce

Ground sea salt

Ground black pepper

Set the oven temperature to 200°C

Remove the bag of giblets etc and any excess fat from the cavity

Place the chicken breast side down

Using a pair of poultry shears cut on either side of the spine from the tail to the neck cavity.

Discard the spine.

Turn the chicken over and with the heel of the hand press the chicken firmly down to flatten it completely.

Prepare the roasting pan by distributing all the ingredients over the base.

Place the chicken on top, skin side up.

Mix the stock, mandarin juice and soy sauce and pour it over the chicken.

Sprinkle with salt and pepper.

Roast uncovered at 200°C for 15 minutes, then reduce the temperature to 180°C for 45 minutes

Microwave on a combination roast setting according to the instruction manual. (you will be required to programme in the weight of the bird)

Place the chicken on a serving platter. Spoon the onion and mandarin around it.

Pour the pan juices into a serving jug or bowl.