1. Place shallots and 3 tablespoons of the oil in a small saucepan over medium heat. Cook, swirling occasionally, for 5-7 minutes or until the shallots have started to sizzle and turn a light golden brown.

2. Add the chilli and half the turmeric, and continue to cook another minute or two. Remove from heat and allow to cool slightly. Add the fish sauce, season with salt and pepper and set aside.

3. Preheat oven to 230C (210C fan-forced).

4. Place chicken in a deep roasting tray with the garlic, and remaining turmeric and oil. Season with salt and pepper and toss to coat well. Roast, basting once or twice, for 20-25 minutes or until chicken is deeply golden brown and crisped in parts.

5. To serve, spoon some of the fried shallots over the chicken and scatter with coriander. Squeeze with lime and serve with remaining fried shallots.

Tip: Heating the oil and shallots up from a cold pan will prevent uneven frying.

Tip: Use bone-in, skin-on chicken pieces to keep the meat tender and juicy as it roasts.

Serving suggestion: with my cold noodle salad with sesame, garlic and herbs.