- Preheat oven at 205°C.
- 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.
- Put the chicken breast-side down on a roasting tray and brush the visible parts of the chicken with oil. Roast for 30 mins.
- 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.
- Remove from oven and allow to rest for 15 mins before carving. Serve.