Black bean and ginger roast chicken

Ready in 75 minutes (plus marinating time), serves 6.

For this dish we bought a fast roasting-style chicken for $10, which had been butterflied down the backbone.

• 1 butterflied chicken
• 1/4 cup bottled black bean sauce
• 2 tbsp fresh ginger, cut into matchsticks
• 2 tbsp sunflower oil
• 3 medium potatoes, cut into 1cm dice
• 2 tbsp honey
• 1/2 cup chicken stock or water
• Iceberg lettuce and spring onions (optional)

1. Rub chicken all over with the black bean sauce. Place into a bowl skin side up and sprinkle with the ginger matchsticks. Cover and refrigerate for at least 8 hours.

2. Preheat oven to 170°C.

3. Heat oil in a 4-litre oven-proof pot or Dutch oven. Add the diced potatoes and cook for 5 minutes. Put in the chicken, skin side up. Drizzle chicken with the honey, add chicken stock or water and cover.

4. Roast for 40 minutes before removing the lid. Continue roasting for 20 minutes or until the juices run clear. Baste the chicken with its juices from time to time.

5. Remove from the oven and rest for at least 15 minutes before cutting chicken into portions.