- Preheat the oven to 180°C. Combine all the ingredients in a mixing bowl, and transfer onto a baking paper lined oven tray. Roast for 45 minutes and baste often.
- Remove the chicken from the oven and strain the sauce into a saucepan. Boil until the sauce is thickened. Pour back over the chicken and roast for a further 15 minutes.
- Remove from the oven, garnish with mint leaves, finely sliced ginger and onions, and serve hot with steamed rice.