Directions

To Cook

1. Preheat oven at 205°C.
2. Tie chicken legs with a kitchen twine. Rub the chicken generously with Sichuan peppercorn salt inside and out. Stuff the cavity with the oranges, spring onions and ginger.
3. Put the chicken breast-side down on a roasting tray and brush the visible parts of the chicken with oil. Roast for 30 mins.
4. Remove from oven and turn the bird breast-side up. Brush visible parts of the bird with oil and continue to roast for another 30 mins.
5. Remove from oven and allow to rest for 15 mins before carving. Serve.