Roast chicken with caramel tamari and ginger sauce

Preheat oven to 200°C fan-forced (220°C conventional) Line a large roasting pan with baking paper. Put chickens, breast-side up, on a wire rack in prepared pan. Drizzle with Extra Virgin Olive Oil and rub into skin. Season. Pour wine into pan and roast for 40 minutes

Remove chickens from oven and brush all over with pan juices. Arrange lime, eschalots and garlic in pan. Roast for a further 15 minutes. Reduce heat to 160°C. Brush chickens with pan juices again and roast for 30 minutes. Set aside for 15 minutes to rest.

Meanwhile, to make caramel tamari ginger sauce, put sugar and 1 Tbsp water in a small saucepan over a medium heat. Cook, stirring, until sugar dissolves. Continue cooking for a further 2 minutes or until sugar turns light amber. Remove from heat and pour in vinegar, tamari, ginger and 1 Tbsp water. Return to heat and stir until toffee dissolves then set aside to cool to room temp. Transfer to a jar and add Extra Virgin Olive Oil and chilli. Secure lid and shake well until combined

Serve roast chickens, eschalots, lime and garlic, drizzled with caramel tamari ginger sauce and garnished with chilli, green shallots and coriander.