Step 1

Wash chicken inside and out. Pat dry with paper towel. Place uncovered in the fridge overnight (this will make the skin crispy).

Step 2

Preheat oven to 200°C/180°C fan forced. Place a wire rack in a large roasting pan. Use a zester to zest half of 1 mandarin. Peel, then coarsely chop skin of remaining half. Juice mandarins (you should have 1⁄3 cup juice). Place juice and zest in a small saucepan with the sugar, soy, Chinese five spice and pepper. Place the chopped mandarin skin in cavity of chicken with the shallot, ginger and star anise.

Step 3

Tie the chicken legs together with unwaxed kitchen string. Place chicken on rack in pan. Season with salt. Pour water into pan. Roast for 30 minutes.

Step 4

Meanwhile, simmer the mandarin juice mixture for 5 minutes or until thickened, then set aside to cool slightly.

Step 5

Reduce oven temperature to 180°C/160°C fan forced. Brush the chicken with one-quarter of the mandarin juice mixture. Roast for 10 minutes. Continue roasting, basting every 10 minutes, for 40 minutes or until chicken is cooked through. Set aside for 10 minutes to rest. Carve.