Preheat the oven to 220 degree Celsius.

Rinse chicken under cold running water. Pat dry with a paper towel. Set aside.

Line a deep baking pan with baking (parchment) paper, and place a wire rack in it. Set aside. Rub the paste all over the chicken. At this stage, you can either pop it straight into the oven or marinate chicken for 6 to 8 hours in the refrigerator.

When chicken is ready to cook, place it on the wire rack, and pop it in the oven.

During the last 15 minutes of cooking, just turn up the heat to 250 degree Celsius. I do this whenever I roast chicken so that it will get a good color without losing any moisture.

Cook for 1 hour, or until juices run clear when chicken thigh is pierced with a skewer. Remove from oven.

Stand, covered, for 10 minutes.