Instructions

1. Preheat the oven to 180°C.
2. Cut the onion and plums in half. Discard the plum stones.
3. Put the orange, half a plum, one garlic clove and half the ginger in the chicken’s cavity.
4. Put the other half of the onion and the rest of the plums in a roasting dish, then drizzle some oil over them. Put a rack on top and place the chicken on it.
5. Rub the chicken with oil, then season with salt and pepper.
6. Roast in the oven for about 90 minutes (follow the instructions on the packaging).
7. During the roasting release the liquid from the cavity once or twice by tilting the chicken slightly, then turning it over. Mix the jus with the plums underneath.
8. Meanwhile mix the glaze. Combine the Hoisin sauce with the say sauce and honey, then grate the remaining ginger and garlic into the paste. Add more honey to your liking.
9. When the chicken is light brown and cooked through, take the tray out of the oven and glaze the chicken all over with the paste. Pour the remaining mixture over the plums.
10. Roast for another 10-15 minutes until the skin is golden and crispy.
11. Rest for 10 minutes on a plate (covered with foil) while you’re making some gravy.
12. Put the tray on the cooker, add some water, stock or wine and reduce it to a thick sauce by mashing up the onion and plum. Strain it through a sieve and transfer to a little jug.
13. Carve the chicken and serve with the plum gravy and your chosen side dishes.