Instructions

1. Preheat the oven to 200°C.
2. Cut the garlic bulb & lemon in half.
3. Cut the green part off the spring onion. Put the green parts, half lemon, half garlic bulb and ginger into the cavity of the chicken.
4. Mix the oil with the spices and the juice of the other half of the lemon.. Add some salt & pepper, then rub the chicken with this mixture.
5. Put the chicken in a baking tray and put the garlic bulb & lemon halves next to it. Pour over any remaining spiced oil.
6. Put the chicken in the oven, and reduce the temperate to 180°C.
7. Cook for an hour or so, then tilt the chicken to release the cooking juices into the tray.
8. Meanwhile, mix the glaze in a small bowl.
9. Cut the pack choi in half and put in the tray together with the spring onions. Baste them with the cooking juices.
10. Brush the chicken with the glaze mixture, using a silicon brush.
11. Cover the tin with foil and cook for 20-25 minutes. Remove the foil and cook for another 10 minutes or so. Check whether the chicken has cooked through by inserting a skewer into the legs - if clear juice is coming out it’s done; if the juice is still pink, roast for another 10-15 minutes (covered with foil).
12. Remove the chicken and rest on a plate for 10 minutes, before carving.
13. Serve with the roasted pak choi & spring onions, and sides dishes of your choice. Pour over the cooking jus.