Preheat the oven to 190ºC / 375ºF / Gas Mark 5, 10 minutes before cooking. Place the orange
slices in a small saucepan, cover with water, bring to the boil, then simmer for 2 minutes and
drain. Place the sugar in a clean saucepan with 150ml / 1/2 pint fresh water. Stir over a low heat
until the sugar dissolves, then bring to the boil, add the drained orange slices and simmer for 10
minutes. Remove from the heat and leave in the syrup until cold.
Remove any excess fat from inside the chicken. Starting at the neck end, carefully loosen the
skin of the chicken over the breast and legs without tearing. Push the orange slices under the
loosened skin with the coriander and mint.
Mix together the olive oil, Chinese five-spice powder, paprika and crushed fennel seeds and
season to taste with salt and pepper. Brush the chicken skin generously with this mixture. Transfer
to a wire rack set over a roasting tin and roast in the preheated oven for 1 1/2 hours, or until
the juices run clear when a skewer is inserted into the thickest part of the thigh. Remove from the
oven and leave to rest for 10 minutes. Garnish with sprigs of fresh coriander and serve with
freshly cooked vegetables.