Sticky orange chicken with Asian greens and so-good-to-catch-up

Ingredients

• 2kg Family Roast Chicken
• ¹⁄₃ cup orange marmalade, warmed
• 2 tablespoons orange juice
• 3 tablespoons kecap manis
• 2 clove garlics, crushed
• 2 teaspoons finely grated ginger
• 1 teaspoon five spice powder
• 3 teaspoons sesame oil
• 2 bok choy, chopped
• 1 long fresh red chilli, finely chopped
• 1- 2 teaspoons sesame seeds

Method

1. Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string.
2. Place chicken in a large baking dish.
3. Whisk marmalade, orange juice, 2 tablespoons of the kecap manis, half the garlic, the ginger and five spice in a bowl.
4. Brush half the marmalade mixture over chicken. Cover loosely with foil and roast in oven for 1 hour 45 minutes.
5. Remove foil and bake for a further 30 minutes, brushing occasionally with remaining marmalade mixture or until golden brown and cooked through (juices run clear when tested with a skewer). Remove from oven. Rest chicken for 5 minutes.
6. Heat a wok over medium-high heat. Add sesame oil and swirl to coat. Add bok choy, chilli, remaining kecap manis and garlic.
7. Stir-fry for 1 minute or until bok choy wilts. Season with salt.Serve chicken with chilli bok choy and scatter chicken with sesame seeds.